Contemplating the Cauliflower
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Cauliflower has been in existence for about 2,000 years.
It originated in Asia Minor and the Mediterranean area.
The word “cauliflower” translates into “cabbage
flower” in Latin, which is appropriate considering
it is a member of the cabbage family.
This tasty little treat is free of fat and cholesterol,
low in sodium and calories, and is a great source of
Vitamin C and folate. Vitamin C is necessary for the
manufacturing of collagen, the protein which forms
the basis of connective tissue, while folate is necessary
for the production and maintenance of new cells. Cauliflower
is quick and easy to prepare and serves as a great
Simply rinse and cut then serve with low-fat cheese
or ranch dip and you’ve got a crowd pleaser every
Cauliflower is low in calories, fat, and is cholesterol-free,
high in vitamin C, and a good source of folate. It
also contains phytochemicals that may protect against
- Cauliflower’s closest relative is broccoli.
- Do not cook cauliflower in an aluminum or iron pot.
The chemical compounds in cauliflower will react
with the aluminum and turn the vegetable yellow. While in an iron
pot, it will turn a brown or blue-green color.
- Mark Twain said that cauliflower is "nothing
but a cabbage with a college education."
Good quality cauliflower should have creamy, white, compact
curds with bright green, fresh, and firmly attached
The Fresh1 cauliflower comes from Arizona and California
and is available year round.
Store your cauliflower in the refrigerator.
Quick 'n Easy