Heather Rockwood is a food sciences junior and the food columnist for the Mustang Daily.
Mark Twain once said, “Cauliflower is nothing but a cabbage with a college education.”
Not to lessen the value of cabbage, but cauliflower does have an astounding résumé that allows it to keep company with even the brightest Cal Poly students.
The humble cauliflower has a head brimming with vitamin C, folate and fiber. It is completely fat and cholesterol free — only animal products contain cholesterol, so all plant products are free of this pesky health hurdle. The fiber found in cauliflower is excellent for the digestive tract because it is indigestible by humans, and therefore moves through the body intact and cleans the digestive tract.
Through selective breeding, scientists have enabled cooks all over the country to create healthy vegetable dishes that offer a taste of the rainbow.
The college educated cauliflower has expanded its wardrobe. Now available in green, orange and purple, the cauliflower is anything but one-dimensional. The colored varieties claim a slightly different nutritional profile than the typical white variety due to their colors.
The green variety, often referred to as broccoflower, has fairly similar nutrient values, but has a less crumbly texture. The orange variety boasts a vitamin A content 25-folds higher than the white variety. Finally, the purple variety gets its vibrant color from the anthocyanin antioxidant group present. This is the same antioxidant found in red wines that herald heart healthy benefits.
Purchasing cauliflower is fairly straightforward, there are just a few key points to keep in mind while selecting.
First, look for a compact, creamy white curd — the flowering part of the vegetable most commonly eaten — free from spots. Next, look for heads that are enveloped in thick leafy greens — these heads have been better protected and will have a fresher taste. Finally, size doesn’t matter. The size of a cauliflower head does not affect quality, so choose the one you prefer most.
Storing cauliflower in the fridge will yield a fresher taste for a longer period of time. To avoid moisture development amongst the florets place the stem side down during storage. Cauliflowers will keep for approximately one week in the fridge, but with their easy cooking versatility they normally make it to my stomach within just days.
Whether just cutting the florets up and dipping them in ranch, or steaming these beauties and topping them with a little cheddar cheese, cauliflower curds make for a scrumptious snack anytime of the day. Be sure to take your new college-educated friend out for a bite to eat this week — just don’t let him know that he’s the one on the menu!
Hint: This winter fruit is often used as a vegetable in cooking, and is played as a sport by more than 20 million people.
Roasted cauliflower with blue cheese vinaigrette
(courtesy of eatingwell.com)
INGREDIENTS
– 1 large head cauliflower, leaves trimmed
– 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
– 1/8 1/8 teaspoon plus 1/4 teaspoon salt, divided
– 2 tablespoons crumbled blue cheese
– 1 tablespoon white-wine vinegar
– 1 tablespoon water
– 1 tablespoon minced scallion greens
– 1/4 teaspoon freshly ground pepper
PREPARATION
- Position rack in lower third of oven; preheat to 450°F. Coat a large rimmed baking sheet with cooking spray.
- Cut cauliflower into quarters. Remove any extra woody core from the ends, but keep the quarters intact. Brush with 2 teaspoons oil and sprinkle with 1/8 teaspoon salt. Place cut-side down on the prepared baking sheet.
- Roast the cauliflower for 15 minutes. Turn so the opposite cut sides are down. Continue roasting until tender, 15 to 20 minutes more.
- Meanwhile, combine the remaining 1 tablespoon oil, the remaining 1/4 teaspoon salt, blue cheese, vinegar, water, scallion greens and pepper in a small bowl. Serve the roasted cauliflower drizzled with the vinaigrette.