Sticky Sesame Cauliflower - Secretly Healthy Recipe! (2024)

FAQs

What is the most nutritious way to eat cauliflower? ›

There are two really simple techniques that bring out the best in cauliflower: grilling and pickling. Dumping cauliflower florets in a mixture of salt and lemon juice for 45 minutes to an hour turns them into spiky little flavor bombs, delivering high-pitched squeaks in salads, sandwiches or the stew recipe here.

To make cauliflower taste more like broccoli, try the following: Blanch: Cut the cauliflower into small flowers and blanch in boiling water for 1-2 minutes, then remove and drain. Blanching removes the astringency of cauliflower and makes it taste more like broccoli.

You can top like a pizza or serve like a veggie fritter. The one method I like is fried-rice. Grate up the cauliflower through a course cheese grater, then fry it in a skillet with a little olive oil. It will start to brown a little on the edges, then you can add in your veggies and scrambled egg to finish.

If you are trying to keep things extra healthy steaming is the way to go. A simple way without a steamer is to place cauliflower florets into a deep sided skillet and add about 1/4 cup of water. Place a lid on and let the cauliflower steam for about 10 minutes or until fork tender.

While they are both very nutritious vegetables, broccoli has a higher vitamin content, specifically in vitamin K and C, than cauliflower and is specifically known to be great for eye health. Broccoli florets also provide more minerals and fiber as well as contains vitamin A that isn't in cauliflower.

Cauliflower should be cooked quartered, or cut into florets at the base of the stem. In kitchen lore, lemon juice, milk, flour and vinegar have all been recommended as additions to cauliflower cooking water, presumably to keep it white.

Baking soda is often used as a natural cleaning agent, and it can be used to brighten up your veggies too. Sprinkle a little in the water before boiling to prevent cauliflower from yellowing and make corn look more vibrant.

Cauliflower contains some phytonutrients, these nutrients may react with iron cookware and gives the cauliflower a brownish color. To prevent this add some lemon juice to the cauliflower or to the water in which it is blanched.

Boiling cauliflower makes for a quick side, but boiling it in chicken stock or other soup base is a great way to tenderize the vegetable while you're preparing it for a recipe.

Why do you soak cauliflower? ›

The natural nooks and crevices in broccoli and cauliflower are the perfect hiding spot for dirt, germs and even little bugs. Get your cruciferous veggies squeaky clean by filling a sink with cold water and then soaking them for a few minutes.

If instead of pale brown, the spots are dark brown to black in color, the curds have taken on a mushy texture, or have an off-putting odor, it's best to toss the head of cauliflower and get a fresh one. These are all signs of decay and spoilage.

Every part of a cauliflower is edible, even the tough outer skin. However, we do recommend peeling this part before cooking as it's a bit tough to chew.

Cauliflower is high in fiber and water. Both are important for preventing constipation, maintaining a healthy digestive tract, and lowering the risk of colon cancer. Studies have shown that dietary fiber may also help regulate the immune system and inflammation.

Eating raw cauliflower provides maximum vitamin C content, but cooking cauliflower allows your body to absorb more nutrients, such as vitamin K and potassium. Roasting or steaming cauliflower brings out its natural flavors and adds a delightful texture.

Steaming and microwaving cauliflower will better preserve its vitamin content, especially the B vitamins, than if it is boiled. To microwave: Put 2 cups of florets in a shallow microwavable dish, or cover a whole head of cauliflower with plastic wrap.

It's best to steam vegetables. If you have a pot that is large enough to steam whole cauliflower or cut up in small pieces. If you boil in water. You will waste vitamins, and flavor.

Another 2009 study found peas, cauliflower and zucchini to be particularly susceptible to a loss of nutrients through boiling, losing more than 50% of their antioxidants. “Water is not the cook's best friend when it comes to preparing vegetables,” the researchers summarized.