The name cauliflower is derived from a combination of the Latin words caulis meaning “cabbage” and flos meaning “flower.” Origin of cauliflower is heavily debated by experts. Though said to have been first cultivated in the Middle East and Mediterranean regions then, widely spreading across the world. Cauliflower is a cruciferous vegetable with flowers that have four petals and resemble a Greek cross. The leaves of the cauliflower grow around the head shielding it from the sun thereby, preventing the formation of chlorophyll and keeping the head from turning into green. Versatile with a neutral flavour, nutritious and satisfying makes cauliflower a desirable vegetable.
Select a firm cauliflower with creamy white florets that are tightly compacted. The leaves should look fresh and green not wilted or discoloured. Avoid any heads with blemishes and yellowish leaves. A fresh cauliflower can be refrigerated for up to five days.
Cauliflower is a good source of nutrients, vitamins, minerals and antioxidants. Rich in dietary fibre and aids digestion. An excellent source of potassium. It has a high amount of Vitamin C that promotes skin and brain health. Also, reduces cholesterol levels, averts chronic inflammation and contains antioxidants. Fights cancer and improves healthy cell growth. Purifies blood and strengthens the immune system. Moreover, it is a low-calorie, fat-free vegetable.
Select a firm cauliflower with creamy white florets that are tightly compacted. The leaves should look fresh and green not wilted or discoloured. Avoid any heads with blemishes and yellowish leaves. A fresh cauliflower can be refrigerated for up to five days.
Cauliflower is a good source of nutrients, vitamins, minerals and antioxidants. Rich in dietary fibre and aids digestion. An excellent source of potassium. It has a high amount of Vitamin C that promotes skin and brain health. Also, reduces cholesterol levels, averts chronic inflammation and contains antioxidants. Fights cancer and improves healthy cell growth. Purifies blood and strengthens the immune system. Moreover, it is a low-calorie, fat-free vegetable.
Savoury Cauliflower With Potato
(Serves 6)
Ingredients:
1/2 kg cauliflower
1 large potato
1 onion (sliced)
2 long green chillies (slit)
1 sprig of curry leaves
1 tomato (chopped)
1 teaspoon cumin seeds
4 large cloves of garlic (finely chopped)
1/2-inch ginger (grated)
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
few coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Cut cauliflower into small one-inch florets. Soak them in water while keeping the other ingredients ready.
Peel and cut potato too into one-inch long pieces. Place them in water to prevent them from browning.
Heat oil in a pan, add cumin seeds and curry leaves. Once seeds are toasted, sauté the onions until translucent. Add the garlic and ginger, fry well. Stir in the tomato and once pulpy, include all the spice powders. Mix in the potato pieces, half cup water and salt. Cover and cook on medium heat until they are half done. The water should dry out by now.
Rinse the cauliflower pieces through a colander and add to the pan with green chillies. Cover and cook without adding any water until tender-crisp. By this time, the potato pieces will be ready to perfect doneness. Check for seasoning and add salt if needed.
Garnish with coriander leaves.
Serve hot.
(Serves 6)
Ingredients:
1/2 kg cauliflower
1 large potato
1 onion (sliced)
2 long green chillies (slit)
1 sprig of curry leaves
1 tomato (chopped)
1 teaspoon cumin seeds
4 large cloves of garlic (finely chopped)
1/2-inch ginger (grated)
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
few coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Cut cauliflower into small one-inch florets. Soak them in water while keeping the other ingredients ready.
Peel and cut potato too into one-inch long pieces. Place them in water to prevent them from browning.
Heat oil in a pan, add cumin seeds and curry leaves. Once seeds are toasted, sauté the onions until translucent. Add the garlic and ginger, fry well. Stir in the tomato and once pulpy, include all the spice powders. Mix in the potato pieces, half cup water and salt. Cover and cook on medium heat until they are half done. The water should dry out by now.
Rinse the cauliflower pieces through a colander and add to the pan with green chillies. Cover and cook without adding any water until tender-crisp. By this time, the potato pieces will be ready to perfect doneness. Check for seasoning and add salt if needed.
Garnish with coriander leaves.
Serve hot.