Nutritionists keep telling us about the benefits of cauliflower. It is not only tasty but also healthy. Cauliflower has a wonderful nutty taste.
There are many appetizing cauliflower dishes: salads, cold and hot appetizers, cauliflower soups, vegetable stews or garnishes for meat and fish dishes.
Cauliflower is served raw in salads, boiled, stewed and baked.
But do we know how to choose cauliflower?
Here are some of the distinctive features of good and healthy vegetables.
- There must be no dirt, plaque, stains of unknown origin or traces of mechanical damage on the surface of the cauliflower leaves or florets (the head must be whole and absolutely clean);
- Cauliflower florets can be white or have a slight yellowish tinge;
- The florets should be as close to each other as possible;
- When choosing cauliflower, it should be dense and elastic (this applies to the florets, leaves and stems);
- The weight of cauliflower should correspond to its size (cauliflower, which is too light can be grown at an accelerated pace with the help of chemicals and there will not be any juiciness in the florets);
- Florets of high quality cauliflower should not be damaged (if you see a lot of detached florets, then the cauliflower was stored or transported improperly, it will deteriorate in quality faster than normal);
- If the cauliflower florets are close to each other, but the leaves are visible between them, then this is a good sign (the leaves protect the florets from drying out, so this cauliflower will be the most juicy).
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