A superb, high quality cauliflower which is totally winter hardy. The deep creamy white curds are compact and freely produced, giving you an outstanding variety which is the result of intense modern breeding. The best cauliflower is white or a cream color, sometimes with a hint of green or purple. Look for firm heads with green outer leaves. Bruised or spotted heads should be avoided. It's best to use cauliflower within five days of purchase. Store it unwashed in perforated plastic bags in the refrigerator. For best taste, soak it in cold salted water for a few minutes before preparation. Because vitamin C is lost in water, cook cauliflower rapidly in a small amount of water just until tender, about eight or minutes after boiling. A good rule of thumb is to use about a 1/2 cup of water for 2 cups of vegetables. Season it with lemon butter (1 tablespoon of lemon juice and 1 tablespoon of melted butter or margarine.) Pour the lemon butter over the vegetable just before serving. For a colorful dish, break cauliflower flowerets into 1 inch pieces and combine with cut broccoli florets and sliced carrots. Soak in water, saltwater, or vinegar just before using to dislodge any pests. The stems and leaves can also be cooked, but generally, it is the florets that are used. When trimming, leave some of the stem to keep tips intact. To diffuse some of the cauliflower flavor – and to make it slightly sweet – add milk when boiling. If cooking cauliflower with other vegetables, parboil first. Add a bay leaf to reduce odor.Nonreactive pots will keep white cauliflower from changing color. One pound raw equals about one cup cooked.
A superb, high quality cauliflower which is totally winter hardy. The deep creamy white curds are compact and freely produced, giving you an outstanding variety which is the result of intense modern breeding. The best cauliflower is white or a cream color, sometimes with a hint of green or purple. Look for firm heads with green outer leaves. Bruised or spotted heads should be avoided. It's best to use cauliflower within five days of purchase. Store it unwashed in perforated plastic bags in the refrigerator. For best taste, soak it in cold salted water for a few minutes before preparation. Because vitamin C is lost in water, cook cauliflower rapidly in a small amount of water just until tender, about eight or minutes after boiling. A good rule of thumb is to use about a 1/2 cup of water for 2 cups of vegetables. Season it with lemon butter (1 tablespoon of lemon juice and 1 tablespoon of melted butter or margarine.) Pour the lemon butter over the vegetable just before serving. For a colorful dish, break cauliflower flowerets into 1 inch pieces and combine with cut broccoli florets and sliced carrots. Soak in water, saltwater, or vinegar just before using to dislodge any pests. The stems and leaves can also be cooked, but generally, it is the florets that are used. When trimming, leave some of the stem to keep tips intact. To diffuse some of the cauliflower flavor – and to make it slightly sweet – add milk when boiling. If cooking cauliflower with other vegetables, parboil first. Add a bay leaf to reduce odor.Nonreactive pots will keep white cauliflower from changing color. One pound raw equals about one cup cooked.
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