Broccoli and Cauliflower Cookery

The Crown Jewels of Vegetables

Available year round in most supermarkets, broccoli and cauliflower are often taken for granted when specialty seasonal vegetables are available. Coincidently, they come to life in the fall just as summer’s produce is waning, offering garden fresh flavor and serious nutrients.

Purchasing the Best Florets

As with most produce, the best broccoli and cauliflower are purchased straight from the farm through farmer’s markets. They deliver the best quality and variety of vegetables including colored cauliflower—orange, green and purple—that boast more health benefits than their conventional cousins. Supermarket specimens are also high in vitamins A and C, iron, fiber, potassium, antioxidants and phytochemicals. These vegetables travel well making good product easy to find. Choose dark, bright green heads of broccoli and creamy white cauliflower void of yellow or grey-brown spots. Both should feel heavy, sturdy and crisp. Bendable rubbery broccoli stalks and wilted cauliflower leaves are indicators of aging product.

Storage and Care

Broccoli and cauliflower are relatively resilient vegetables but proper storage is still essential. Keep heads fresh by refrigerating in perforated or unsealed plastic bags. This keeps product cool and crisp without locking in excess moisture. Set crowns stem side down to avoid bruising or smashing florets. For best results, cut and wash broccoli and cauliflower just before using. Cut ends tend to oxidize and turn grayish brown after a few days in the refrigerator. Uncut broccoli and cauliflower will last several days stored in the proper conditions, but it is always best eaten as soon as possible.

Cooking Methods

In order to preserve the nutrients, color, crispness and flavor of these vegetables, blanching, steaming and boiling are the most popular cooking methods. To blanch, drop cut florets into a pot of boiling water for 30-60 seconds, then transfer to an ice water bath to immediately cease cooking. This produces the best results for salads and crudité platters. When steaming or boiling, simply cook florets for 3-4 minutes, depending on size, until tender. Finish off with a sprinkling of salt, butter, olive oil or parmesan cheese. Tossed with pasta this is a particularly simple one-dish meal.

Additionally, broccoli is an exceptional ingredient for stir-fries and pairs well with Asian sauces and seasonings. Cauliflower is fantastic roasted, sautéed or puréed. To roast toss florets in olive oil, season with salt, pepper and garlic and scatter in an even layer on a baking sheet. Roast in a 425?F oven for 12-15 minutes until caramelized and tender. Baking either vegetable in a casserole topped with thinly sliced ham and parmesan cheese makes a wonderful, simple one-dish meal.

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