What is 菜花小花? About the ingredient 菜花小花. Including 300 recipes with 菜花小花, nutrition data, photos, and where to find it.
Cauliflower can be roasted, boiled, fried, steamed or eaten raw.
When cooking, the outer leaves and thick stalks are removed, leaving only the florets.
The leaves are also edible, but are most often discarded.
The florets should be broken into similar-sized pieces so they are cooked evenly. After eight minutes of steaming, or five minutes of boiling, the florets should be soft, but not mushy (depending on size).
Stirring while cooking can break the florets into smaller, uneven pieces. Cauliflower is often served with a cheese sauce, as in the dish cauliflower cheese.
Low carb dieters can use cauliflower as a reasonable substitute for potatoes for while they can produce a similar texture, or mouth feel, they lack the starch of potatoes.
Cauliflower is low in fat, high in dietary fiber, folate, water and vitamin C, possessing a very high nutritional density.
Cauliflower also contains other glucosinolates besides sulfurophane, substances which may improve the liver's ability to detoxify carcinogenic substances.
A high intake of cauliflower has been found to reduce the risk of aggressive prostate cancer.
菜花小花 is usually found in the produce section or aisle of the grocery store or supermarket.
Cauliflower florets is a member of the Vegetables and Vegetable Products USDA nutritional food group.
|1 head, large (6-7" dia)||840|
|1 head, medium (5-6" dia)||575|
|1 head, small (4" dia)||265|
|British (UK) term:||Cauliflower florets|
|en français:||fleurons de chou-fleur|
There are 287 recipe that contain this ingredient.
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