What’s in Season: November – Cauliflower

Cauliflower does not tolerate the heat or cold as well, that’s why the best season is in autumn. It likes cool growing conditions and quite high humidity. Also, Cauliflower needs a deep rich soil and must be kept well watered throughout the season and at least 6h full sun per days.

Cauliflower is a cruciferous vegetable that is naturally high in fiber and B-vitamins. It provides antioxidants and phytonutrients that can reduce inflammation and protect against several diseases such as cancer and heart disease. It also contains fiber to enhance weight loss and digestion, choline that is essential for learning and memory, and many other important nutrients.

CAULIFLOWER RICE (VEGAN)

The recipe has been taken from the Minimalist Baker

Ingredients:

Cauliflower

Preparation:

– Wash and thoroughly dry cauliflower, then remove all greens.
– If using a box grater, cut the cauliflower into large chunks and use the medium-sized holes (see photo – the side commonly used to grate cheese), to grate into “rice.” If using a food processor, cut into small pieces and use the grater attachment to grate the cauliflower into “rice.”
– Optional: Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
– Once you have your cauliflower rice, it’s easy to cook (or enjoy raw)! Simply sauté in a large skillet over medium heat in 1 Tbsp oil. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season as desired (such as with soy sauce or salt and pepper).
– Use cauliflower rice in recipes that call for rice, such as stir fries or fried rice! Store leftovers in the refrigerator up to 5 days. Store uncooked cauliflower rice in the freezer up to 1 month.

 

Every month we feature a fruit or vegetable that is in season, along with a fun fact or recipe idea. We are currently working on a project, ACT4CAP, highlighting the importance of citizen involvement in agricultural policy to ensure healthy food and protection of our agricultural land. This project is a continuation of our previous work that was done through the Citizen’s CAP project and Agrokatina.


This project has been funded with support from the European Commission. This article reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

 

 

This project is co-financed by the  Ministry for Education and Employment (MEDE) and the Parliamentary Secretary for Youth, Sport and Voluntary Organisation.