Description
Produce of China. Weigh around 600-800g per piece.
Also known as 花菜, 椰菜花, 菜花.
Cauliflower is a large round vegetable with a hard white centre surrounded by green leaves. It is a cruciferous vegetable that is naturally fiber-rich and rich in Vitamins. Cruciferous vegetables contain compounds that may help to protect against cancer. It also contains unique antioxidants that may reduce infection and protect against several diseases such as cancer and heart disease.
If you are looking for uncut, whole vegetable, click here for Whole Cauliflower (1 pc).
Suggested Cooking Method / Recipe :
Honey Garlic Cauliflower
Ingredients :
- Chili powder
- Salt
- Water
- Corn flour
- Plain flour
- Oil
- Garlic
- Pepper powder
- Spring onion
- Soy sauce
- Honey
- Tomato ketchup
- Onion
Storage Method:
If your cauliflower comes wrapped tightly in cellophane (which is commonly used, but may trap moisture and promote rotting), immediately unwrap it and transfer to a loosely sealed plastic bag, with a paper towel tucked in to absorb any excess moisture.
1. What’s the difference between Cauliflower and Broccoli?
Besides the colour, the main difference is the taste. Broccoli are usually more bitter in flavour, while cauliflower tasting mildly sweet.
2. Why does my cauliflower has black spots over it?
Black spots occur naturally the longer cauliflower is stored due to oxidation, which means the cauliflower is just prolonged exposure to light and air, doesn’t mean it has gone bad. It is still safe to cook and eat, as long as the spots haven’t turned dark or black or have a mushy texture.