Broccoli And Cauliflower Facts
Broccoli and Cauliflower are low in calories, high in vitamin C, and a good source of both folate and vitamin A. They also contain phytochemicals that may help protect eyesight and prevent cancer. Both veggies are also a good source of fiber in your diet and cauliflower is a good complex carbohydrate. Broccoli has as much calcium ounce-per-ounce as milk!
Broccoli and cauliflower are part of the cabbage family and are close cousins to brussel sprouts, and kohlrabi. The thick green leaves surrounding the head of cauliflower protect the flower buds from sunlight and does not allow chlorophyll to develop…of course resulting in a white veggie
Care and Handling
Store Broccoli and Cauliflower in a plastic bag in the refrigerator crisper drawer. Wash and trim just before cooking or serving raw. You can leave any leaves that are left around the cauliflower head for longer storage.
WATCH THIS VIDEO FOR SIMPLE BLACHING/FREEZING INSTRUCTIONS
Cooking Broccoli & Cauliflower
Trim the main stem a little to prepare broccoli for cooking. Leave some stem as it is edible as well. You can either steam the cauliflower whole with the leaves left over the head, or you can pull apart and steam floretts. Place in a microwave-safe dish and put a small amount of water in the dish. Microwave for 5-8 minutes. Cook only until the broccoli or cauliflower is soft but not mushy. Overcooking will drain the vegetable of many of its nutrients.
Either can be steamed or stir-fried. Both are excellent when mixed with other vegetables like carrots.
HINT: Broccoli has a tendency to loose it's beautiful bright green color when cooked. To keep it's color, or even brighten it up a bit, add a pinch of baking soda to the water. It's amazing how green the broccoli will remain without affecting the flavor.
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