[Samia's food facts and recipes] Cauliflower: the intelligent choice

Cauliflower is considered by most people today to be a pretty boring, run-of-the-mill vegetable, but once upon a time, it was actually considered a special treat when it appeared on the dinner table. Not everyone throughout history was impressed with it, however. Mark Twain`s famous quote states: "Cauliflower is nothing but cabbage with a college education." Now, many mistake this quote as an insult to cauliflower; in reality, Twain was praising the benefits of a college education (and hurray for that!). Cauliflower is technically a form of cabbage, but it requires much more work and care to develop than regular cabbage. So did cauliflower make it to the Master`s level or just barely past the four-year college mark? I`m not sure, but I do know that this is definitely a food for well-educated diners. Healthful, versatile, and extremely underrated, the cauliflower is a great addition to any balanced diet - and any gourmet dinner spread.

Some consider the cauliflower to be bland, lacking "character," if a vegetable can have character. These people forget that we can give it character through creative cooking methods and ingredient combinations. It can be roasted, made into a soup, or stir-fried. After trying a few different cauliflower dishes at restaurants, I decided to experiment with it myself. Roasting helps to caramelize cauliflower, which brings out its subtle nutty flavor. Add a splash of vinaigrette, some Korean red pepper flakes and pomegranate seeds, and you`ve got a side dish that will delight the most stubborn of cauliflower-haters.

Another great way to serve cauliflower is to make vichyssoise. It is simple - just puree leeks and cooked cauliflower and add cream. One can make a simple cauliflower soup merely by cooking the florets with whole milk and simmering with parsley onion and some curry powder.

Unlike many other vegetables, cauliflower flowers are hermaphroditic, which means they fertilize themselves. Cauliflower belongs to the Brassicaceae family, which includes broccoli, kale, rutabagas, turnips, Brussels sprouts, kohlrabi, and radishes. The word cauliflower is derived from the French choufleur (meaning "cauliflower," strangely enough). Its white flowerets set it apart from broccoli, which is a close cousin.

Cauliflower exists in many varieties and colors, ranging from purple to orange. The most popular cauliflower is white, perhaps because white is a neutral color and people have a problem eating purple food. Many varieties exist, including snowball, hybrid white mayflower, Mormon, and snow-white.

In the Middle East, you can find deep-fried and pickled cauliflower. It is also enjoyed in India, where the flowerets are first steamed, then rolled in eggs, dipped in flour, and deep-fried in peanut or vegetable oil until golden. Sounds delicious!

Some believe that cauliflower originated in Cyprus, but as with many foods, its true origins are unknown. Historically, cauliflower was popular in Greece and only became fashionable in Europe during the reign of Louis XIV. Cauliflower was not used in Italy until the 16th century, and at same time, it was introduced to France. During the late 1600s, cauliflower was introduced to North America and cultivated there.

The research supports the premise the diet has an important impact on human`s risk of cancer. Many studies found that increasing intake of cruciferous vegetables decrease risk of cancer. Finley, JW, Nutrition reviews, July 2003, Vol 61 states the cauliflower is an important cruciferous vegetable may protect against cancer. Finley continued to state that men with prostate cancer had a decrease risk of by 41percent by eating one to three or more servings of crucifers per week.

A 100 gram serving of cauliflower contains 2.5 grams of dietary fiber, 2 grams of protein, and 46 milligrams of vitamin C. It is considered a good source of calcium, phosphorus, potassium, zinc, and fiber. It`s considered high in vitamin C and a source of iron. Cauliflower contains only 25 calories per cup. (Let me say that again: it only has 25 calories per CUP! You can eat a quart of this stuff and it`ll only set you back 200 calories. Put that in your pipe and smoke it, dieters everywhere!) Cauliflower contains phytochemicals that are important for healthy living. It contains glucosinolates and sulforaphane, which improves liver function. The orange cauliflower contains more vitamin A than the white varieties, and the purple cauliflower contains antioxidants. I encourage the use of these more colorful versions, but the plain old white cauliflower is almost as good if you can`t find them in your local supermarket.

The following recipe is truly great because roasting gives the cauliflower a meaty texture and a nutty flavor that is unsurpassed. Try it with the vinaigrette - it is delicious!

Roasted Cauliflower with Korean hot pepper vinaigrettel 1.5 kilogram head cauliflowerl 1 Tablespoon minced fresh gingerl 2 Tablespoon fresh lemon juicel 2 teaspoon of minced garlicl 1/4 olive oil olive oill 2 tablespoons to brush cauliflower slicesl 2 teaspoons red-hot Korean peppersl Salt and pepper to tastel 1/4 cup pomegranate to garnish (optional)

In a bowl, whisk together ginger, lemon juice, garlic, 1/4 cup olive oil, Korean red pepper. Let stand while the cauliflower is roasting.

Preheat oven to 245 degree Celsius. Place rack in the lower half. Cut cauliflower lengthwise into 2 centimeter thick slices. Place in a large baking pan. Brush with 2 tablespoons oil. Sprinkle with salt and pepper. Place in oven and roast about 35 minutes or until golden and tender.

Place cauliflower on a plate and drizzle with pre made vinaigrette, Serves 4 as a side dish.

(Samiamounts@yahoo.com)

Dr. Samia Mounts is a long-time nutritionist and gourmet aficionado. She works as the Assistant Principal at Seoul American Elementary School. - Ed.

By Samia Mounts