Cauliflower belongs to the very numerous cabbage family and is distinguished by its characteristic central fleshy, flower-shaped inflorescence, from which it takes its name. The plant with green, long and jagged leaves develops around the flower.

This vegetable, typical of the winter season, can be eaten both raw and cooked. It lends itself to many preparations, making it extremely versatile.

At the table, this vegetable conquers everyone with its light taste and variety.

At the time of purchase, it is important that the outer leaves are a beautiful green and not withered, or with spots.

There are many delicious recipes and you can bring them to your table by cooking this vegetable in many ways, depending on your taste and the time at your disposal.

Whatever the type of preparation chosen, the cauliflower must almost always be boiled beforehand (unless it is eaten raw, thinly sliced ​​and seasoned with oil, lemon and salt).

During cooking in water, the rather intense and sour taste is partially eliminated. This vegetable is often not cooked very willingly, due to the unpleasant smell it gives off during cooking.

To overcome this problem, it is possible to resort to various tricks: such as adding a few drops of lemon during cooking and a piece of its zest; or dip a slice of bread with a lot of crumbs, which will absorb part of the strong smell; or, again, placing a cloth soaked in vinegar on the lid.

INGREDIENTS:

3 Cauliflowerr – green/purple/yellow
3 Spoon of oliv oil or EVO.
salt as needed

PREPARATION:

I cook the cauliflower in the oven bags, or Carta Fata, developed by Italian chef Fabio Tacchella, Carta Fata is the commercial name of a new cooking technology using transparent plastic foil, resists heat up to 230°C, and allows you to cook without using oil or fat either in the oven, in a saucepan, or even in a fryer It helps protect the flavor and aroma of the ingredients, as well as the vitamins and minerals they contain.

Choose the cauliflowers you like best, for example purple, green and yellow, or just white, clean them and break them into pieces of uniform size ①.

Take oven bags pour the cauliflower slices ②, and pour over the oil, previously mixed with salt, and if you like spicy, a little of chilli ③.

Close the bag, and carefully shake it so that the oil mixes with the cauliflowers, and close the bag with the appropriate twist tie ④.

With a pair of scissors make two small cuts of about 1/2 centimeter on the top where it is tied ⑤.

Preheat the oven to 182°C – 360°F and place the pan ¼ from the bottom, to leave space for the oven bag ⑥.

Place the bag in the oven for about 45 minutes ⑦, gently shake the bag every 15 minutes.

Remove the bag from the oven ⑧, open ⑨ it being careful not to burn yourself, and serve the cauliflower.