Cauliflower ()

गोभी, gobhee

About Cauliflower

Cauliflower

One of the very common vegetable, made in Indian House hold kitchens. In Recent past Cauliflower, Gobhee, Phool Gobi; A white flowery shaped vegetable has gained popularity and people have started including in everything from stir-fries, sushi to pizza crust to hot cereal.

Best time to enjoy Cauliflower, in the season i.e December to March. Cauliflower some what resemble to BROCCOLI. Cauliflower is high in Vitamins C and Vitamins K, many people tend to use/ eat raw cauliflower in salads. Cauliflower top (white flowery part) is generally called as CURD or head. Cauliflower is very low in calories, yet high in vitamins.

Some Studies suggest Steaming Cauliflower is better than boiling in water when cooking; to preserve key phytonutrients in this Cruciferous Vegetable.

Cauliflower contains many nutrients
Cauliflower are High in Fiber
Cauliflowers are good source of Antioxidants
Cholin present in Cauliflower is an important and essential nutrient which helps maintaining the integrity of cell membranes, and synthesising DNA and support metabolism. Cholin is also help full in brain development. It also help producing neurotransmitters that are required for nervous system.

Important to note here, not many food ingredients contain CHOLIN. BROCCOLI and CAULIFLOWER are one of the best plant based source of CHOLIN nutrient.

Cauliflowers are high in SULFORAPHANE, an important antioxidant, which is helpful for suppressing cancer development by hindering enzymes which are involved in cancer and tumor growth. Though Cauliflower is full of many nutrient, which are essential for Human body, but eating Cauliflower in excess can cause Bloating and Flatulence, find out using planmeal how you can include Cauliflower in your daily meal plan, weekly meal plans.

In Indian Ayurveda, cauliflower is recognized for its cooling properties and nutritional benefits. It is considered beneficial for balancing **Kapha** dosha due to its lightness and detoxifying effects. Its high fiber content supports digestion and overall health.

In home remedies, cauliflower is often used to promote digestive health and may be included in preparations to reduce inflammation. Additionally, its antioxidant properties are believed to help in detoxification and support immune function, making it a valuable ingredient in both culinary and medicinal applications.

How to Store Cauliflower

To store cauliflower, start by ensuring it is clean and dry. Remove any leaves and place the whole head in a plastic bag, leaving it slightly open for ventilation. Store the bag in the vegetable crisper drawer of your refrigerator, where the temperature is slightly higher. Avoid washing the cauliflower before storage, as excess moisture can lead to spoilage. If you have cut cauliflower, wrap it tightly in plastic wrap or place it in an airtight container. Consume it within a few days for the best quality and freshness.

Shelf Life of Cauliflower

Cauliflower typically has a shelf life of about 1 to 2 weeks when stored in the refrigerator. For optimal freshness, keep it in a plastic bag in the vegetable crisper, away from moisture.

How to Check Cauliflower Before Buying

When checking cauliflower before purchasing, look for a firm, dense head with tightly packed florets. The color should be bright white or pale cream, without any brown spots or discoloration. Avoid heads with yellowing florets or a wilted appearance, as these indicate age. Additionally, inspect the leaves; they should be fresh and green, not dried or browning.

As for procuring in bulk, it can be advisable if you frequently use cauliflower in your cooking. However, keep in mind that cauliflower has a shelf life of about 1 to 2 weeks when stored properly in the refrigerator. If buying in bulk, consider using it quickly or blanching and freezing any excess to prevent spoilage. Always choose fresh cauliflower from a reputable vendor to ensure quality, especially when purchasing larger quantities.

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