Know about cauliflower
Cauliflower is a member of the cruciferous vegetable family, which also includes broccoli. Versatile and very beneficial for our health, rich in vitamin C, beta-carotene, kaempferol, quercetin, rutin, cinnamic acid, and much more.
In our article cauliflower season you will find culinary and conservation tricks related to this delicious vegetable. Remember that it can be eaten raw in salads or cooked to prepare multiple dishes: steamed, roasted, fried, coated, cooked, boiled or gratin-coated, as an accompaniment to other dishes (fish, pulses or rice, for example), or as an ingredient in a delicious vegetable stew. It can even form part of an original tortilla.
It can even be used as part of an original tortilla
By itself, it is delicious with potatoes, hard-boiled egg, fried garlic, a little mayonnaise or even nuts (e.g. almonds). It can be combined with bechamel sauce or cheese sauce and gratin and incorporated as an ingredient in creams or purees.
Tip!: to avoid the smells associated with cooking vegetables such as broccoli, cauliflower or cabbage, add a sprig of celery to the cooking water.
Tip!: to avoid the smells associated with cooking vegetables such as broccoli, cauliflower or cabbage, add a sprig of celery to the cooking water
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