Broccoli and cauliflower: what a pair!


    Both cruciferous vegetables, broccoli and cauliflower are often interchangeable in recipes. Veritable treasure troves of vitamins and antioxidant minerals, you'll want to serve them up all summer long. After all, they're standard fixtures on veggie platters with dip!

    BROCCOLI

    How to choose and store it

    • Choose a beautiful bluish-green broccoli with firm florets.
    • Broccoli florets should be tight with no signs of yellowing. The stalk is lighter green in colour and should also be firm.
    • Store it in the refrigerator in a perforated plastic bag.

    Gourmet tips

    • Plunging broccoli into ice water after cooking it preserves not only its flavour, but also its colour and texture.
    • All-in-one, single-tray suppers are very practical in the summertime. Mix some Italian sausages with broccoli and quartered potatoes, a little olive oil, salt and pepper, and then grill the mixture on the barbecue. The kids will devour it. That's a promise.
    • Transform regular baked potatoes by topping them with chopped, cooked broccoli and cheddar cheese.
    • Grate raw broccoli together with parmesan as a garnish for soups, pasta dishes, and summer salads. Hooray for nutritious food!
    • Use steamed broccoli to replace the basil in a traditional pesto.
    • Add broccoli florets to garden veggie pizzas and cook them on the grill. There’s no better summertime lunch!
    • Classics yes, but oh how delicious in soups and omelettes. 

    CAULIFLOWER

    How to choose and store it

    • Look for the whitest cauliflowers in the bunch, with no brown spots, and fresh green, tender leaves.
    • Store unwashed cauliflower in an airtight bag for three or four days in the fridge.
    • Store cauliflower with the stem down to draw moisture from the florets.

    Gourmet tips

    • Purée boiled or steamed cauliflower as you would potatoes. Something new!
    • For an amazingly tasty side dish, cut a cauliflower into thick slices from the head to the stem. Season with steak spices and oil, and then brown the slices on the grill.
    • Add minced cauliflower florets to salads.
    • Make cauliflower "popcorn" that kids adore: separate the florets and grill them in a very hot oven with some oil, salt and pepper until slightly browned. Sprinkle with parmesan and serve.
    • Coat cauliflower florets with Buffalo chicken wing sauce and grill them on the barbecue or in the oven. Serve with blue cheese dressing if desired.

    No more waste!

    • A broccoli stalk is edible! If it’s tough, peel it and then cut it into pieces to cook with the florets. Or grate it to make a surprisingly good salad.
    • Did you know that the stem and leaves can be chopped and added to soups or braised dishes?
    • Instead of wasting unused broccoli and cauliflower, freeze it. Separate the vegetables into florets (or in the case of broccoli, cut the stalk into pieces). Blanch for five minutes in boiling, salted water, and then submerge it in ice water to stop the cooking. Drain and transfer to an airtight bag or container. Freeze for up to 12 months.

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