Cauliflower canned

This cabbage variety is distinguished by its attractive, one might say, even festive appearance, so many prefer to use it for culinary purposes. Meanwhile, for a long time cauliflower was called Syrian due to the fact that it was grown in Syria. However, before entering our country, cauliflower became popular in Prussia and a number of other countries.

It is noteworthy that during the reign of Catherine, cauliflower first settled on the tables of the nobility and only later began to enter the diet of ordinary people. For a long time, cauliflower did not want to take root in cold (from a climatic point of view) Russia, and only thanks to the efforts of the breeder and botanist A. Bolotov, this culture can be seen on our tables today.

In general, cauliflower has always been appreciated for its excellent taste. By the way, this type of cabbage uses inflorescences of buds for food, which have not yet opened. So, among the type of culinary processing of cauliflower, boiling, extinguishing and roasting stand out. In addition, salted, pickled is known - in general, cauliflower is canned.

Canned cauliflower, regardless of the method you choose to prepare it, always turns out to be very pleasant to taste and delicate in texture. If you like the pickled version of canned cauliflower more, use vinegar - while its taste will clearly show sharpness and piquancy.

Before making canned cauliflower, which can act as a great snack, you need to correctly select the forks for the preparation. So, cauliflower should be slightly cream or white, the heads should be dense and without stains. At the same time, dividing the heads into inflorescences, try not to leave chopped parts on the surface.

In addition to the obvious advantages in taste and appearance, cauliflower canned unusual nutritious and useful for the human body. The part that we used to call the fruit is actually cauliflower shoots, so it is in them, accordingly, that a much larger amount of valuable substances is preserved.

Preserved cauliflower contains many organic acids, as well as vitamins of group B, C, A, E, H and PP. This product also contains calcium, potassium, phosphorus, sodium, iron and other important mineral salts. Cauliflower in any form should be included in the human diet, especially in the presence of diseases such as gastritis, numerous liver and kidney disease.