Cauliflower is a flowering vegetable, as its name suggests – its name comes from the many flowers on the inflorescence. Cauliflower is sold all year round. Anyone who values fresh, regional products in Switzerland will likely prefer to buy from October to April.
Cauliflowers should be prepared as carefully as possible to preserve the many vital substances they contain. However, they can also be eaten raw. This way, the goodness in the cauliflower will not be lost. Cauliflower contains a lot of water, is low in calories (25 calories per 100 grams), high in fibre and therefore easy to digest.
The healthy nutrients in cauliflower are said to have positive effects on heart disease or gastrointestinal conditions. Studies have also attributed the vegetable’s cancer-inhibiting impact to the compound sulforaphane.
Careful preparation in the oven
Wash a medium-sized cauliflower, dry, and cut off the remaining leaves and some of the stem. Place in a baking dish lined with baking paper and cover with aluminium foil. Cook in the middle of the oven at 220°C for a quarter of an hour. Turn the heat back down to 180°C and continue cooking for as long as you prefer.
All kinds of sauces go well with this dish, as does hummus.
Example: Mix vegan mayonnaise with vegan, lightly sweetened whipped cream, pepper, parsley and chives or mix mustard mayonnaise with Sriracha sauce. If you are short on time, you can also use THOMY honey mustard sauce, etc.
