Cauliflower belongs to the cabbage family, but from all the types of cabbage, it is most easily digested by the body. The cellulose contained in it is much more gentle than the one found in cabbage, that even the consumption of cauliflower in large quantities does not lead to gas formation in the intestines.
For this reason, cauliflower is considered an extremely healthy dietary food and recipes for pickled cauliflower, cauliflower soups and cauliflower salads are among the most popular ones. In addition, cauliflower is a very close relative of broccoli and the two vegetables are interchangeable in almost all recipes.
Many housewives cook cauliflower with mixed feelings, because when heated it releases phytonutrients, which are practically fragrant sulfur compounds. But even this problem can be overcome when the time for its preparation is minimized.
Cauliflower blanching is easy and requires no special culinary skills. The head is torn into smaller roses, which are placed in boiling salted and acidified with lemon water, where they are boiled for 5-6 minutes. After removal, immediately place them in ice water to stop the cooking process.
The blanched cauliflower is now ready to turn into an aromatic breaded cauliflower or a cauliflower salad.
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