Cauliflower heads resemble those in broccoli, which differs in having flower buds as the edible portion.Brassica oleracea also includes broccoli, Brussels sprouts, cabbage, collard greens, and kale, collectively called "cole" crops,[2] though they are of different cultivar groups.[4] Pliny's description likely refers to the flowering heads of an earlier cultivated variety of Brassica oleracea.[6][7] This association continued into Western Europe, where cauliflowers were sometimes known as Cyprus colewort, and there was extensive trade in western Europe in cauliflower seeds from Cyprus, under the French Lusignan rulers of the island, until well into the 16th century.[9] They were introduced to France from Genoa in the 16th century, and are featured in Olivier de Serres' Théâtre de l'agriculture (1600), as cauli-fiori "as the Italians call it, which are still rather rare in France; they hold an honorable place in the garden because of their delicacy",[10] but they did not commonly appear on grand tables until the time of Louis XIV.Cauliflower is relatively difficult to grow compared to cabbage, with common problems such as an underdeveloped head and poor curd quality.Because weather is a limiting factor for producing cauliflower, the plant grows best in moderate daytime temperatures 21–29 °C (70–85 °F), with plentiful sun, and moist soil conditions high in organic matter and sandy soils.[2] In the northern hemisphere, fall season plantings in July may enable harvesting before autumn frost.Long periods of sun exposure in hot summer weather may cause cauliflower heads to discolor with a red-purple hue.[1] Applications of fertilizer to developing seedlings begin when leaves appear, usually with a starter solution weekly.Rapid vegetative growth after transplanting may benefit from such procedures as avoiding spring frosts, using starter solutions high in phosphorus, irrigating weekly, and applying fertilizer.The most important disorders affecting cauliflower quality are a hollow stem, stunted head growth or buttoning, ricing, browning and leaf-tip burn.[1] Among major pests affecting cauliflower are aphids, root maggots, cutworms, moths, and flea beetles.When cauliflower is mature, heads appear as clear white, compact, and 15–20 cm (6–8 in) in diameter, and should be cooled shortly after harvest.[1] Forced air cooling to remove heat from the field during hot weather may be needed for optimal preservation.This group also includes white, Romanesco, various brown, green, purple, and yellow cultivars.Northern European annuals: Used in Europe and North America for summer and fall harvest, it was developed in Germany in the 18th century and includes the old cultivars Erfurt and Snowball.Northwest European biennial: Used in Europe for winter and early spring harvest, this was developed in France in the 19th century and includes the old cultivars Angers and Roscoff.This orange trait originated from a natural mutant found in a cauliflower field in Canada.[21] Secondary producers, having 0.4–1.3 million tonnes annually, were the United States, Spain, Mexico and Italy.Raw cauliflower is 92% water, 5% carbohydrates, 2% protein, and contains negligible fat (table).Cauliflower contains several non-nutrient phytochemicals common in the cabbage family that are under preliminary research for their potential properties, including isothiocyanates and glucosinolates.Cauliflower heads can be roasted, grilled, boiled, fried, steamed, pickled, or eaten raw.Another quality, also present in other plant species, is that the angle between "modules," as they become more distant from the center, is 360 degrees divided by the golden ratio. .

The surprising truth about Indian food

(This year, we published many inspiring and amazing stories that made us fall in love with the world – and this is one our favourites. .

Origins of North Indian and Pakistani foods

Fruit Hindi Name Telugu Name Origin Likely time of introduction Notes Apple Seb Central Asia (Kazakhstan) [20] Unknown Mango Aam Mamidi Pandu India[21][22] Mango is mentioned by Hendrik van Rheede, the Dutch commander of the Malabar region in his 1678 book Mulberry Shehtoot/Toot Temperate regions worldwide[ citation needed ] Unknown Orange Santara[ citation needed ] India Unknown A sweeter Indian variety was introduced by the Portuguese in Europe (ca. .

Indian-Style Cauliflower Recipe

Enjoyed this cauliflower rice dish video...The colors were beautiful and this paired well with grilled beef.I also cooked it a little longer to get that “roasted and blackened” effect.I just happened to have a head of cauliflower in the fridge and a cabinet full of spices add some oil and you've got a tasty side dish.Last touch of ginger and lime zest added the right finish.Delicious accompaniment to a dahl, quinoa bowl, and more!I normally don't write reviews, but I just had to counter the one-star left by the narrow-minded individual (I hope they were trolling, but even so...) who got their nickers in a twist because their overzealous adherence to some antiquated religion was somehow challenged by other people just doing their thing.Anyway, to wrap up my review, I seriously disliked cauliflower until a few years ago.It's recipes like these that made me a true believer... in cauliflower, to be clear.

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Indian Coconut Butter Cauliflower.

This coconut butter cauliflower is the perfect healthy, but still delicious, alternative to the traditional heavier version.When my family was in town over Christmas, I knew that I would have to make Indian Butter Chicken.However, it omits the chicken and replaces it with cauliflower, and is made vegan by using of creamy coconut milk.While the cauliflower is “marinating”, I make the coconut butter sauce to keep the recipe moving right along.I used a mix of garlic, ginger, garam masala, yellow curry powder, turmeric, and cayenne pepper for a very well spiced sauce.My real secret to a delicious Indian sauce, whether vegan or not, is coconut milk.I adore using coconut milk in place of cream in any Indian style sauce I make.As you can probably guess, my favorite way to serve this is over steamed rice with a side of my homemade naan (which I’ve been making almost every other day as of late).Let’s just put it this way, all of the coconut butter cauliflower was eaten before the chicken version was touched.If you make this Indian coconut butter cauliflower, be sure to leave a comment and/or give this recipe a rating! .

Recipe: Try this delicious, easy version of the popular Indian

Krishna's roasted potatoes and cauliflower for the popular dish Aloo Gobhi is one example of Ritu's clever adaptations.2 medium russet or 2 large Yukon Gold potatoes, cut into thin 2-inch-long wedges 1 medium cauliflower, cut into small florets 5 tablespoons olive oil 1 teaspoon cumin seeds ½ teaspoon ground turmeric 1 small onion, finely chopped Pinch of red chile powder, or more to taste 1 piece (1 inch) fresh ginger, cut into fine matchsticks 1 teaspoon salt, or more to taste 2 tablespoons water, or more if needed Juice of 1 lime, or more to taste ½ cup chopped fresh cilantro leaves and tender stems (for garnish).On the baking sheet, mound the potatoes and cauliflower in the center and sprinkle with 3 tablespoons of the olive oil.Transfer to the oven and roast for 30 to 35 minutes, tossing halfway through cooking, or until the edges start to char.Add the chile powder and ginger, and cook, stirring, 1 minute more.Add the potatoes and cauliflower to the pan with the salt and water.Stir gently until all the vegetables turn golden. .

Cauliflower curry recipe (Indian style)

Cauliflower curry recipe – A simple yet delicious & flavorful Indian cauliflower curry made with onions, tomatoes, spices & herbs.To make this recipe, first a spicy onion tomato masala is prepared.How to make cauliflower curry.Add ¾ to 1 cup finely chopped tomatoes and ¾ teaspoon salt.Optional – If using coconut milk, then pour it and mix well.Curry leaves: You can make this curry even without curry leaves.Coconut milk: Most times I make this cauliflower curry without any coconut milk.I add add about 1.5 cups of chopped spinach or handful of methi leaves.For more Cauliflower recipes.Gobi masala.Cauliflower curry Easy Indian cauliflower curry made with onions, tomatoes, spices and curry leaves.Pin Recipe Print Recipe 1x 2x 3x For best results follow the step-by-step photos above the recipe card Ingredients (US cup = 240ml ) ▢ 250 grams cauliflower florets (2 heaped cups).▢ 1 sprig curry leaves or bay leaf (optional).▢ ¾ to 1 teaspoon salt (adjust to taste).▢ 1 teaspoon garam masala or curry powder (I used 1½ tsp).▢ ½ teaspoon coriander powder (optional).▢ ¾ to 1 cup water or coconut milk (I used 1¼ cup) Advertisement Instructions Preparation ▢ Clean cauliflower and chop the florets to desired sizes.Optional – heat 3 cups water in a large bowl, add cauliflower florets to the slightly hot water.▢ Stir in ginger garlic and saute till a nice aroma comes out for about 30 to 60 seconds.Saute until the tomatoes turn soft and mushy.Saute for 30 to 60 seconds until the masala smells aromatic.▢ Then add cauliflower florets and saute for 1 to 2 mins.▢ Pour ½ to 1 cup water or coconut milk and give a good mix.I used 1 cup water at this step.▢ If needed add more water or coconut milk to bring the curry to a desired consistency.Advertisement Notes Coconut milk: If using homemade coconut milk, please use the thin milk to avoid curdling.Garam masala: If using coconut milk, add more spice powders.To do this heat 3 cups water in a large bowl, add cauliflower florets to the slightly hot water. .

Aloo Gobi

Aloo gobi (potatoes & cauliflower) is a popular Indian dish in which potatoes and cauliflower are cooked with onions, tomatoes and spices.You want the veggies to be cooked and tender but not soggy, that kind of spoils the taste and texture of this dish.You can parboil the potatoes and cauliflower or do what I did – fry them in little oil till they are half cooked.If you follow the above tips, the texture should be perfect.Add cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes.Add some garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.Add salt and cover the pan and cook for additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy.Aloo Gobi - Potatoes & Cauliflower Manali Aloo Gobi - Potatoes and cauliflower cooked with onion, tomatoes & spices is a popular Indian recipe.▢ 1/4 teaspoon garam masala powder.▢ 1 teaspoon coriander powder.Add cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes.Add the chopped tomatoes and cook for 2 minutes till they are little soft.Cover the pan and let the masala cook for 2-3 minutes and then add the potatoes and cauliflower to it and mix.Add garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.Add salt and cover the pan and cook more additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy.Notes Add lots of chopped cilantro leaves to your aloo gobi, it adds a lot to the flavor.You can even deep fry the potatoes and cauliflower till they are completely cooked and then add them to the masala. .

Cauliflower Recipes

Here you will get to see mostly Indian recipes with cauliflower – make curries, stir-fries, flatbread and even rice with my step-by-step photo guide and detailed instructions.This selection of over 25 delicious cauliflower recipes includes tasty fritters, brothy curries, and even stuffed flatbreads.Often used as a lower carb potato or rice substitute in the US, this versatile veggie also packs quite the nutritional punch.One note to keep in mind though: if you are currently taking blood thinners, beware of suddenly increasing your cauliflower consumption to high levels as the vitamin K may adversely interact with your medication.Heads of cauliflower should be stored in a loosely fitted plastic bag in the fridge, and will last for up to a week in the crisper drawer.NOTE: If the tips of the florets are beginning to turn brown or grey before you can get to them, simply cut them off and discard them before preparing your meal.Simply break or cut into florets (or smaller sized pieces, depending on how you plan on using it), blanch for about 3 minutes in hot water and then freeze in a single layer. .

This Indian sabzi stars nutritious cauliflower

I grew up eating tender braised cauliflower sabzis, usually mildly flavored with a pinch of turmeric, ginger and chili.If tomatoes were in season, they went in and if not, maybe some minced onion went in at the start.In southern India, cauliflower sabzi is often finished with freshly grated coconut.But get there early; the good vegetables go first.1 teaspoon minced garlic.1 teaspoon garam masala.Cut the green stem parts very finely and set aside separately.Cook on medium to high heat until the onions are translucent or just lightly brown then add the garlic, cauliflower, turmeric and salt.Next add the chili powder, tomatoes and ginger, lower the heat and cover the saucepan.If making a larger quantity, I recommend roasting the cauliflower separately for better flavor. .

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