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Ashley Boucher
pubblicato da
Publisher s22862
Cauliflower can be roasted, boiled, fried, steamed, pickled, 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. Low carbohydrate dieters can use cauliflower as a reasonable substitute for potatoes or rice; while they can produce a similar texture, or mouth feel, they lack the starch of the originals. Like certain legumes (including chickpeas), it can be turned into a flour from which such foods as pizza or biscuits are made. "Cauliflower Cookbook: 120 Delicious Cauliflower Recipes for Casserole, Roasted, Soup and Salad " book is a collection of 120 delicious Cauliflower recipes to suits all occasions. It is not only for the cauliflower lovers but best for health conscious people and weight watchers.
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