Cabbage Cauliflower Slaw

Most of us have a favorite recipe for slaw that we simply love.  I love mine so much that whenever I eat slaw at someone's home, at a restaurant, or any other place, I compare it to mine.  It is simple... cabbage, green onion, carrots now and then but just a little, equal amounts of sugar and vinegar and just enough mayo to coat.  Well, I decided to add something.  I had some leftover cauliflower from the soup I made a few days ago so I decided to chop some of it up and try it in my slaw.  I ended up with equal amounts of cabbage and cauliflower so I could make sure the taste of both came through.  This was delicious!  So if you like cauliflower, give this one a try.

How to Buy Cauliflower

Though most abundant from September through January, cauliflower is available during every month of the year.  California, New York, Oregon, Texas and Michigan are major sources.  The white, edible portion is called the curd and the heavy outer leaf covering, the jacket leaves.  Cauliflower is generally sold with most of the jacket leaves removed, and is wrapped in clear plastic film.

When buying look for white to creamy-white, compact, solid and clean curds.  A slightly granular or "ricey" texture of the curd will not hurt the eating quality if the surface is compact.  Ignore small green leaflets extending through the curd.  If jacket leaves are attached, a good green color is a sign of freshness.

Avoid a spreading of the curt .  This is a sign of aging or over-maturity.  Also avoid severe wilting or many discolored spots on the curd.  A smudgy or speckled appearance of the curd is a sign of insect injury, mold growth or decay and should be avoided.

Cauliflower Facts

I really like cauliflower but had no idea it was such a healthy food.  I found these "facts" and thought you might enjoy knowing them too.

 
Cauliflower contains the cancer-fighting phytonutrient sulforaphane, as well as a good amount of folate and vitamin C, which may be helpful for weight loss. 

Small heads of cauliflower are just as delicious as large ones, whether you eat them raw, steamed or in a delicious cauliflower recipe. The key is to buy clean, creamy-white heads with buds that haven’t separated. Avoid cauliflower with spots, dull colors or flowers.

Store whole cauliflower heads in a paper or plastic bag in the refrigerator for up to a week. If you buy pre-cut florets, cook them within a day or two. If you can’t use the fresh cauliflower in time, cut it into florets and blanch them before freezing.

Look for cauliflower heads surrounded by many thick green leaves. These protect the florets before harvest, so the head should be fresher. The leaves are edible, but you will need to remove them — use a cleaver if you like — and cook them separately. Cut the florets right at the base of the stalk.

Cauliflower can turn brown if there is iron in your cookware. So keep your cauliflower white, by adding a little lemon juice.

One good thing about cauliflower is its sulfur-rich, healthy phytonutrients so it shouldn’t be overcooked, particularly when stir-frying. If you have a recipe that gives a time range, shorter is better.

TIP: Love the creamy consistency of mashed potatoes? Steam a head of cauliflower and mash it with garlic salt, a sprinkling of grated Parmesan cheese and a touch of butter.