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Posts Tagged ‘Cauliflower’

A plant may have different varieties or classifications. Cauliflower, just like any other plant, has several varieties. It can be classified in 2 ways. Cauliflower can be classified either by its color or by the time they are harvested.

One way to classify the varieties of cauliflower is through their color. The typical or popular color of this plant is white. However there exists a variety of colors such as purple, orange and green.

Another way to classify this plant is through the season in which they are harvested. The main classifications are early summer, summer, fall and winter. Each of these varieties has different sowing time and harvest time. Due to these differences, each of the variety has different characteristics. They also have to be grown and cared for differently.

The early summer variety is usually sown from autumn until mid-winter.

This specific variety is harvested in the late spring up to the early part of the summer season. The summer variety is harvested in the middle of the summer season. The fall variety is commonly planted in the late summer to avoid intense heat of mid-summer. This variety of cauliflower matures at the end of the summer season until fall. The last type of variety is the winter variety. This specific variety is harvested during winter. This is considered by many people as the simplest to grow because of the abundance of water during winter.

Special care has to be taken in growing each of these varieties. Each variety has unique needs which are usually brought about by the weather. The early summer variety for example requires a constant temperature of 50 to 60 degrees Fahrenheit during its germination period.

The early summer varieties must be planted in a site that gets the most sun but sheltered from the wind. Planting them near hedges or trees should be avoided, because these will become their competition for nutrients.

Finally, whichever variety you choose, you have to make sure that they will be able to survive in the climate of your area.

How to make simple Cauliflower Soup? It can be done with just a little effort.The highlight here is the ginger-in three forms, fresh, ground, and crystallized. The cauliflower gives the soup body and creaminess without adding any actual cream. This recipe makes 8 servings. Follow the simple directions:

SIMPLE CAULIFLOWER SOUP

INGREDIENTS :

2 tablespoons canola oil
1 large yellow onion, chopped
One 21/2-pound cauliflower head, trimmed and broken into small florets
1/4 cup minced peeled fresh ginger
1/3 cup chopped crystallized ginger
2 tablespoons finely grated orange zest, plus additional for garnish
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon freshly ground pepper, preferably white pepper
4 cups (1 quart) vegetable broth
2 cups plain yogurt (regular, low-fat, or fat free)
2 tablespoons honey

DIRECTIONS :

Heat a large saucepan or soup pot over medium heat. Add the canola oil, then the onion. Cook, stirring often, until softened, about 4 minutes.
Stir in the caulifl ower fl orets and minced fresh ginger; cook, stirring often, until very aromatic, about 2 minutes.
Stir in the crystallized ginger, orange zest, ground ginger, salt, and pepper. Cook for 30 seconds, then stir in the broth, scraping up the browned bits on the pan’s bottom.
Bring to a simmer; then cover, reduce the heat to low, and simmer slowly until the cauliflower is very tender, about 30 minutes.
Working in batches as needed, pour the contents of the pan into a large food processor fitted with the chopping blade or into a large blender. Process or blend until smooth; turn off the machine to occasionally scrape down the sides of the bowl to make sure everything is incorporated. Pour the puree back into the saucepan. Alternatively, use an immersion blender to puree the soup in the pan.
Whisk in the yogurt and honey; bring to a simmer over medium heat, whisking constantly. Ladle into bowls; if desired, grate a little orange zest over each serving.

Variations:

Substitute unsalted butter for the canola oil. Add up to 1/4 teaspoon cayenne pepper with the ground ginger. For a brighter taste, substitute 1 tablespoon finely grated lemon zest for the orange zest.

Curried Ginger Soup:

Add 2 teaspoons ground coriander, 1 teaspoon dry mustard, 1 teaspoon ground cinnamon, 1 teaspoon ground cumin, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon garlic powder with the ground ginger.

Follow this directions carefully. Hope you like this unique soup recipe and Bon Apetit.

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About Cauliflower

Cauliflower, a great cruciferous vegetable, is ordinarily in the exact same plant family as cabbage, broccoli, kale and collards. It possesses a compact head (termed as a “curd”), with a common size of around six inches in diameter, consists of undeveloped flower buds. Its flowers are typically attached to a core stalk. Once broken apart into detached buds, cauliflower resembles a little tree, a thing that many young children are interested by.

Cauliflower traces its origins to the wild cabbage, a great plant considered to have came from ancient Asia Minor, typically looked like kale or collards much more than the plant that all of us recognize now. The cauliflower had many conversions then appeared again in the Mediterranean countries, where experts agree it is a major vegetable in Turkey and also Italy since 600 BC.

The plant came into common use in France while in the mid-16th century and was hereafter planted in Northern Europe as well as the British Isles. USA, France, China Italy and India are nations around the world that produce substantial amount of cauliflower.

Encircling the curd are typically ribbed green leaves that will protect it from direct sunlight, impeding the creation of chlorophyll. Even though this process plays a part in the white coloring of almost all of the varieties, cauliflower is also available in purple and pale green colors. Between those leaves and the florets are generally smaller, young leaves which you’ll find edible.

Health Benefits of Cauliflower:

Cauliflower, similar to various other cruciferous vegetables, features a substance which helps prevent cancer.
Cauliflower works as a blood and liver cleansing property. It has glucosinolates and thiocyanates. Such substances help boost the liver’s potential to neutralize a prospective toxic substance.
Cauliflower possesses Sulforaphane, which often is an element that is produced if the cauliflower is chewed. The coumpound encourages the liver to generate enzymes which can eliminate cancer causing chemical compounds. Sulforaphane also can avoid the multiplication of cancer cell, even found out in the advanced stages of their progress.
Cauliflower has indole-3-carbinol, a substance that is able to affect the metabolic rate of estrogen in our body and has the potential to stop breast and also ovarian cancer.
Cauliflower with turmeric root extract could be a powerful remedy to stop and also to help slow the invasion of prostate cancer.

Buying Tips of Cauliflower

Cauliflower needs to be compact and heavy and has a satiny stem. Its leaves encircling the florets must be fresh and green. Select cauliflower which is tight and compact, without having dark colored spots or mildew, along with strong, straight leaves. Prior to purchasing cauliflower, examine the stem: it must be satiny white without having dark patches. All the leaves have to be green, firm and fresh, fanned out throughout the cauliflower head.

Storing Tips of Cauliflower
Always keep in a cold and dark area. Pack the leaves and the flowers together and store in the veggie crisper of the refrigerator, head down. It should keep for around 5 days if unrinsed but approximately 4 days is the most ideal to ensure cauliflower to maintain its quality. You can even wrap the food in a wet cloth to stop dehydration. To freeze cauliflower, divide it into much smaller bouquets. Blanch them all for about 3 minutes and drain thoroughly; store in freezer bags. After blanched, the florets are going to lose a large amount of sulfur responsible for the scent.