Cauliflower is a member of the cruciferous vegetable family along with Brussels sprouts, cabbage, broccoli, collard greens, kale, kohlrabi, rutabaga, turnips and bok choy. These vegetables all contain a compound that produces a strong, distinct odor that some find unappealing.
PRODUCT INFO
Broccoli consists of flowering heads that are harvested when the buds are unopened, small, and still green. The heads average 10 to 20 centimeters in diameter and grow on thick, fibrous stalks, emerging from a covering of large, leathery, dark green leaves. Broccoli heads are generally green, sometimes flushed with dark purple depending on the variety, and contain tiny, unopened buds attached to branching stems. The branching, segmented stems with the flower buds are known as florets, which connect into a larger, central, thick, and fibrous, pale green stem. The unopened buds have a crisp and tender consistency when raw, and if left to mature, the buds would produce bright yellow, four-petaled flowers. The thick, raw stems also have a crisp, crunchy, slightly chewy texture, and the leaves are edible but often contain a bitter, fibrous nature. When cooked, Broccoli develops a soft, semi-crunchy consistency and has vegetal, herbaceous, and earthy flavors with grassy, bittersweet nuances.
Broccoli is a versatile ingredient well-suited for both raw and cooked applications, including steaming, boiling, roasting, baking, frying, and sauteing. The heads, stems, and leaves are all edible and will contain varying textures and flavors. The heads and stems are the most common portion of the plant consumed and can be chopped and tossed fresh into salads, mixed with other ingredients into slaws, or served on appetizer plates with creamy sauces and dips. Broccoli can also be battered and fried into tempura, lightly cooked and mixed into grain bowls, tossed into pasta, stir-fried with other vegetables, steamed and served as a tender side dish, or blanched and combined into rice and noodle dishes. In addition to using the heads in larger pieces, cooked Broccoli florets can be pureed into soups, stirred into risotto, or baked into quiches. The thick stems can also be used in any preparation calling for Broccoli. Some chefs choose to peel the stems to develop a more tender consistency when cooked.
USES
Broccoli leaves are also edible but may contain a bitter flavor. The leaves can be prepared similarly to kale or Swiss chard. Broccoli pairs well with zucchini, cauliflower, bell pepper, mushrooms, roasted meats, including poultry, turkey, beef, and fish, other seafood, sauces such as oyster, soy, creamy dressing, and vinaigrettes, and cheeses such as parmesan, cheddar, feta, and goat. Unwashed, raw Broccoli will keep 4 to 7 days when stored in the refrigerator, and once cooked, it will keep up to 5 days. It can also be frozen for 6 to 8 months.
Season
Broccoli is available year-round, with a peak season in the late fall through early spring.
Indian-grown cauliflower for export boasts exceptional quality and freshness. Cultivated under India's abundant sunshine, these firm, compact heads come in a variety of sizes to suit your needs. The florets are uniformly white, with a crisp, clean texture and a mild, slightly sweet flavor. Grown using sustainable practices, Indian cauliflower adheres to international quality standards and undergoes rigorous checks for hygiene and safety.
India, a land renowned for its vibrant spices and diverse agriculture, offers a bounty of fresh produce to the global market. Among these treasures stands the humble cauliflower, a versatile vegetable prized for its delicate flavor and impressive nutritional profile. Indian-grown cauliflower, cultivated with generations of expertise and nurtured by the rich Indian soil, presents a unique opportunity for international buyers seeking a reliable and high-quality source.
Indian cauliflower boasts a compact, dense head, typically ranging from snow-white to a beautiful ivory in color. The florets, tightly packed and uniform in size, offer a satisfying crunch with a subtle sweetness that complements a wide variety of culinary applications. Unlike some commercially grown cauliflower, Indian varieties tend to have a milder flavor, making them ideal for those new to the vegetable or those seeking a more delicate taste.
Beyond its aesthetic appeal, Indian cauliflower is a powerhouse of nutrients. It's a rich source of vitamin C, essential for a healthy immune system, and also provides a good dose of vitamin K, crucial for blood clotting and bone health. Furthermore, cauliflower is a low-calorie and low-carb vegetable, making it a perfect choice for health-conscious consumers and those following specific dietary regimes.
The cultivation of export-grade cauliflower in India is a meticulous process. Farmers leverage their age-old knowledge of soil management and employ sustainable practices to cultivate healthy crops. Stringent quality checks are implemented throughout the growth cycle, ensuring that only the finest cauliflowers reach the export market. These checks encompass size, color, firmness, and absence of blemishes, guaranteeing a consistent and visually appealing product.
