Cauliflower 101
Cauliflower is a cruciferous vegetable closely related to broccoli, brussels sprouts, kale and cabbage. With origins in Asia, Turkey and Europe, cauliflower has been cultivated for almost 3000 years. Depending on the variety, it takes from 50 to 265 days from planting of the seed to the harvest of mature heads. There are about 80 North American varieties of cauliflower today, varying in color, size, shape, and taste. Look for orange, purple and green varieties at farmers’ markets and health food stores.
Cauliflower can be eaten raw, cooked or pickled. Medical studies have shown that eating cauliflower can prevent the development of certain types of cancer and is an excellent source of dietary fibers, vitamins C, K, and B, and minerals such as manganese, potassium and magnesium. Cauliflower can be cooked in many different way and is often used as a substitute for rice and potato by those who are counting carbs and calories.
Cauliflower cakes
1 head of cauliflower, cut into small florets and stem removed
1 large egg
1/2 cup shredded Parmesan cheese
2 teaspoons salt
1 teaspoon black pepper
Place the cauliflower in a food processor and pulse until crumbs about half the size of a grain of rice form. Cook the cauliflower in a large non-metallic bowl in the microwave for two minutes. Stir the cauliflower to redistribute it evenly. Place it back in the microwave and cook for another three minutes. Remove and stir again. Place back in the microwave and cook for another five minutes, stirring and microwaving for another five minutes. At this point the cauliflower should be slightly moist with a tender texture. Allow the cauliflower to cool for a few minutes, then mix in the egg, parmesan salt and pepper. Stir to combine until smooth paste forms. Shape the mixture into 10-15 round patties. Heat a ten-inch sauté pan over medium heat. Add two tablespoons of olive oil. Cook the patties for 2-3 minutes on each side until they are golden brown and heated through.