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Delicious florets: cauliflower is healthy and can be prepared in a variety of ways
Cauliflower is one of the most popular vegetables in Germany. The florets not only taste delicious, they are also healthy and low in calories. Another advantage of the vegetable: cauliflower can be prepared in a variety of ways.
Versatile vegetables with a mild taste
Health experts recommend eating at least five servings of fruits and vegetables a day. A high consumption keeps the heart healthy, among other things. In addition, certain plant substances in fruits and vegetables help you lose weight. A type of vegetable that is very popular in German cuisine is cauliflower. This is not only because of its pleasantly mild taste, but also because of its versatility, reports the Federal Center for Nutrition (BZfE).
Full of vitamins and minerals
Cauliflower contains ball vitamins as well as numerous vitamins and minerals. These include B vitamins, vitamin C and anti-cancer glucosinolates and vitamin K.
Because of the latter, caution is advised in people who take blood thinners such as Marcurmar, since vitamin K promotes blood clotting and thus counteracts the medicines.
With larger quantities, the dosage of the medication would have to be adjusted accordingly in advance in order to avoid possible life-threatening complications. This applies to all blood thinners based on so-called phenprocoumone.
Cauliflower is low in calories and easily digestible at 23 calories per 100 grams.
Ideal basis for purees and soups
The florets taste raw or blanched briefly in a salad, but also cooked, steamed, marinated and gratinated.
They are the ideal basis for purees and soups and go very well with meat and fish as a side dish with butter and breadcrumbs. An Indian cauliflower curry with potatoes and tomatoes is also a culinary poem.
Delicious cauliflower recipes can be found on the Internet, among other things.
Don't cook too long
The (BZfE) recommends: Do not cook the vegetables longer than necessary so that the valuable ingredients are preserved.
The outer leaves and stalk are removed before preparation. The individual florets can be easily separated with a knife and then washed. Then they are blanched briefly or cooked for 15 minutes, depending on their taste.
With a dash of milk, the head stays nice and white. A light sauce can be conjured up by pouring a roux with the cooking water and seasoning it with salt, pepper and nutmeg.
Use fresh if possible
The cauliflower belongs to the cruciferous family and, like all types of cabbage, comes from the wild cabbage that is native to the Mediterranean.
Botanically seen, the compressed, fleshy flower branches and the undeveloped flower buds are eaten. The head is white because chlorophyll cannot form under the large bracts due to the lack of light.
Cauliflower is commercially available all year round. From May to November, consumers can find home-grown cauliflower on the vegetable shelves. The best choice are solid, bright white heads with a closed structure that exude a pleasant fragrance.
The outer leaves must be crisp and green. Cauliflower should be used as freshly as possible. If you want to cook your head whole, you can put it in salt water for about ten minutes before preparation. This may lure out hidden insects. (ad)