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How to Prepare Cauliflower in Seconds

Cauliflower

Cauliflower

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“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”

(Source: Wikipedia)

This video will teach you how to prepare a cauliflower like a chef.
Watch to see just how easy it can be when you know the correct knife skills.

The important thing to remember is that it takes time to build up speed. Go slow at first, speed will come over time. Precision and safety are key right now.

Don’t forget to check out my other knife skill videos and subscribe to my YouTube channel to make sure you don’t miss our future videos

 

Nutrition 

Cauliflower, raw
Nutritional value per 100 g (3.5 oz)
Energy 104 kJ (25 kcal)
5 g
Sugars 1.9 g
Dietary fiber 2 g
0.3 g
1.9 g
Vitamins
Thiamine (B1)
(4%)

0.05 mg

Riboflavin (B2)
(5%)

0.06 mg

Niacin (B3)
(3%)

0.507 mg

Pantothenic acid (B5)
(13%)

0.667 mg

Vitamin B6
(14%)

0.184 mg

Folate (B9)
(14%)

57 μg

Vitamin C
(58%)

48.2 mg

Vitamin E
(1%)

0.08 mg

Vitamin K
(15%)

15.5 μg

Minerals
Calcium
(2%)

22 mg

Iron
(3%)

0.42 mg

Magnesium
(4%)

15 mg

Manganese
(7%)

0.155 mg

Phosphorus
(6%)

44 mg

Potassium
(6%)

299 mg

Sodium
(2%)

30 mg

Zinc
(3%)

0.27 mg

Other constituents
Water 92 g

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

(Source Wikipedia)

 

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