Cauliflower is full of Vitamin C and potassium and it has very
few calories. All good things in my book. However, if we
boil it until it's mushy and add a bunch of cheese to it, we've
defeated it's healthiness. Of course, this was my favorite
way to eat it as a kid! Resist the urge and add it to your
salads and the vegetables you eat raw with dip. Cooking is
okay, just try it in different types of recipes that don't include
the words augratin or scalloped. I've included a soup, that
while creamy, is still better than some richer recipes.
When harvesting or buying cauliflower look for a tight
evenly shaped head without blemishes. Discoloration
is from exposure to the sun. The leaves are generally
pulled over the cauliflower "curds" after they are formed
and before they ripen, which gives it a nice white, creamy
color. If this isn't done they will discolor, but the taste will
still be okay. You should cut through the stem with a very
sharp knife, just below the head. They are ready when the
head is nice uniform shape, but before the florets or the
"curds" begin to separate. A quick note on watering the
cauliflower plants. Never let them dry out...keep them
watered evenly at all times or they will not produce good
sized heads, but very small ones instead.
Cauliflower can be stored in the refrigerator in a plastic
bag or wrapped loosely in plastic wrap up to a week.
Store unwashed and with bottom leaves intact if possible.
If you are lucky enough to have a root cellar you will be
able to store it for about 3 weeks.
Herbs that go well with cauliflower are caraway and celery
seed, dill, tarragon, rosemary, mustard seed, sage, thyme,
nutmeg, garlic, cumin, marjoram and savory. The following
recipes can be used with any variety of cauliflower, but if
your heads are small, use two instead of one.
Italian-Style Cauliflower
Ingredients:
1 large head cauliflower
1 onion, diced
2 tablespoons fresh parsley, minced
1 clove garlic, minced
16 ounces stewed tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese, optional
Break cauliflower into small florets. Combine all the
ingredients in a casserole dish. Cover and bake at 350
degrees for about 40 minutes, or until tender.
Cauliflower with Basil and Tomatoes
Ingredients:
1 tbsp. olive oil
4 green onions
3 pounds ripe tomatoes
salt and freshly ground black pepper
2 tbsp. fresh basil leaves, torn
1 large cauliflower head, cut into florets
Skin, seed and roughly chop the tomatoes. Heat the oil
in a pan and add the onions and tomatoes. Cook for 1-2
minutes. Stir in the salt, pepper and basil and cook for
1-2 minutes more. Meanwhile, cook the cauliflower in
boiling, salted water for 4-5 minutes until almost tender.
Drain well. Arrange the cauliflower on a serving plate and
top with the tomato mixture. Garnish with fresh basil.
Cream of Cauliflower Soup
Ingredients:
1 medium head cauliflower
1 quart chicken broth
1/4 cup sweet onion, diced fine
2 tablespoons butter or margarine
1 cup half and half
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh chives
salt and pepper to season
Wash and break up the cauliflower into flowerets.
Place in a soup pot with the stock and cook until
the cauliflower is tender. Puree with 1 cup of the
stock from the pan. Return to the pot. Soften the
onion in the butter for 5-6 minutes. Add onion,
cream and herbs to the pot. Season with salt and
pepper. Heat the soup through till warm and serve
with chives for garnish.
Marinated Cauliflower
Ingredients:
1 head cauliflower
2 red onions, sliced very thinly
1 tablespoon olive oil
1 tablespoon herb or wine vinegar
1 tablespoon fresh lemon juice
3 tablespoons minced fresh parsley
2 cloves minced garlic
1 tsp. fresh dill, minced or 1/2 tsp. dry dill weed
1/2 tsp. fresh thyme, minced or 1/4 tsp. dried
Break the cauliflower into florets. Steam with the
onions until just tender, about 5 minutes. In a large
bowl, whisk together the oil, vinegar, and lemon.
Stir in the herbs. Chill for several hours, turning the
vegetables in the marinate every so often. NOTES:
You can also cook the cauliflower in the microwave
or in a pan with water to cover. Drain well and add
to the raw onions. I love red onions, so I don't steam
them usually.
Cauliflower Salad
Ingredients:
2 garlic cloves
2 tablespoons herb or wine vinegar
1 tsp. anchovy paste
1 tsp. Dijon mustard
1 tsp. olive oil
1 head cauliflower
1 large bell pepper, any variety, julienned
3 tablespoon fresh, minced parsley
In a small pan, drop the garlic in boiling water
for about 2 minutes. Drain and cool. Mince and
add to a large bowl. Add the vinegar, anchovy
paste and mustard. Mix well. Whisk in oil. Steam
or microwave the cauliflower until crisp tender. Add
with the pepper and parsley to the bowl. Mix and
chill at least 2-3 hours before serving.
Roasted Cauliflower
Ingredients:
1 large head Cauliflower
2 tablespoon olive oil
1 clove garlic
1 tsp. fresh, minced rosemary
1/2 tsp. salt
1/4 tsp. pepper
Break cauliflower into florets. Combine the
oil. garlic, rosemary, salt and pepper. Toss
with the cauliflower to coat. Place the mixture
in a single layer on a lightly oiled baking sheet.
Roast at 400 degrees for 20-30 minutes until
the cauliflower is tender. Serve warm.
SUBSCRIBER RECIPE:
I had to send in my favorite way to eat cauliflower - roast it. I
cut up cauliflower in bite size pieces, drizzle a little bit of olive
oil over it, sprinkle it with Kosher salt then stir it up to make sure
it is all lightly coated. Bake it in the oven uncovered for about 15
minutes at 450 degrees until it is to your liking. I like mine with a
little bit of crunch and that takes about 15 minutes. It is so good
my whole family will eat cauliflower this way. Enjoy - Michele
Related Features:
Carrot Recipes
Broccoli Recipes
Brussel Sprouts
About the Author:
Brenda Hyde is an avid gardener,
freelance writer, mom and wife. She is owner and editor of
Old Fashioned Living.com.
