Cauliflower Facts

Cauliflower facts and general information about cauliflower.

Cauliflower is Available:

Available year round but cauliflowers' true season is fall-early spring.

How does it Grow:

Cauliflower grows from a tiny seed planted in your garden.

What to Look for When Buying:

Look for firm cauliflower, white with no black spots.

Storage Tips:

Store in your refrigerator

How to Cook:

Boil, steam, chopped in side dishes or salads. Eat as is.

Nutrition Facts:

Cauliflower helps prevent cancer, is high in fiber and is high in Vitamin C.

Recipes

Cauliflower with Cheese Sauce

• 1 head of cauliflower washed and cut into florets

Boil large saucepan of water. Add cauliflower and boil uncovered about 5 minutes. It is tender when you can pierce it with a fork. Don't cook too long or it will be too mushy!
Have an adult prepare cheese sauce with child's help if too young to use stove top.

• 2 Tablespoons butter
• 2 Tablespoons flour
• 1 Cup milk
• 1 Cup shredded cheddar cheese

Melt margarine in saucepan. Stir in flour. Mixture will be thick, this is called a roux. Stir in milk gently and stir together. Stir in cheese and keep stirring and cooking until melted. Serve either poured over cauliflower or on the side for dipping.

Cauliflower Salad

Ingredients:

• 1 Cup shredded carrots
• 1 Cup sliced cauliflower
• 1/2 Cup chopped pecans
• 1 Cup spinach or other greens
• Black pepper

Directions:
Slice cauliflower in 1/4 to 1 inch slices. Tear greens into small pieces. Toss all ingredients together. Add pepper to taste. Chill and serve with your choice of dressing. (Serves 4)

Cauliflower Side

Cauliflower Gratin Side Dish Recipe.

Cauliflower Soup

Ingredients:

• 1 small onion, minced
• 4 Tablespoons butter
• 5 Tablespoons flour
• 1 teaspoon Salt
• 3 Cups light cream
• 1-2 Cups chicken broth
• 2 large heads of cauliflower, chopped
• ½ teaspoon nutmeg

Directions:
Have adult sauté onion in butter then stir in flour and salt. Gradually add cream, stirring constantly. Add broth according to desired thickness of soup. Add broccoli and nutmeg. Cook over low heat 25 minutes. Stir occasionally.
*** You can also use broccoli in place of cauliflower.

Carrot Cauliflower Casserole

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients

• 1/2 cup bread crumbs
• 1 1/2 tablespoons unsalted butter, melted
• 3/4 cup light sour cream
• 3/4 cup light mayonnaise
• 3 cloves garlic, chopped
• 1 small onion, chopped
• 1 head cauliflower, cut into florets
• 1 pound carrots, sliced
• Salt and pepper to taste
• 1 tablespoon chopped parsley

Directions

1. Preheat the oven to 425°F.
2. Cook the carrots in salted boiling water for about 6 minutes.
3. Add the cauliflower and cook for another 5 minutes. Drain and rinse with cold water.
4. Spray a 9x13-inch baking dish with cooking spray.
5. In a bowl, mix the sour cream, mayonnaise, garlic, onion, salt, and pepper.
6. Stir in the cooked vegetables and spread the mixture into the baking dish.
7. Mix the bread crumbs with the melted butter and sprinkle over the top.
8. Cover and bake for about 20 minutes. Sprinkle with parsley before serving.

Money-saving tip: This casserole works well with whatever vegetables are cheapest, in season, or already in your refrigerator.

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Related Food Facts Pages:
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