|Wednesday, September 22nd, 2004|
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The cauliflower name comes from two Latin terms -- cauli (stem or stalk) and flor (flower). While cauliflower has been cultivated for more than 2,000 years, it has only been cultivated in this country as a commercial crop since the 1920s.
When buying cauliflower, select clean, firm, compact heads that are white or creamy white. Leaves should be green and not limp. Keep refrigerated, unwashed, in a plastic bag, for up to a week. Cooked cauliflower, kept refrigerated, should be used within a couple of days.
For eating raw or cooking, trim off the leaves and cut off the stem or stalk near the base of the head. Turn cauliflower upside down, then cut around the core to remove it. Rinse head. Separate the florets from the inner stem using a small paring knife -- or cut the head or florets into slices if roasting or sauteing.
Don't be put off by cauliflower odors. To avoid such odors, don't overcook it.
Avoid using aluminum or iron utensils for cooking because cauliflower will turn yellow, brown or blue-green.
A good source of vitamin C, B vitamins folate and B6, a cup of cooked cauliflower, unadorned, has about 30 calories.
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