One of the fresh vegetables that stands out this time of the year is cauliflower. It’s a versatile vegetable and used in many cuisines around the world. One of my Italian chef friends calls it “cauli-fiori” and I still hear the nasal-French pronunciation when I did cooking stints in France “chouxfleur”. Cauliflower is certainly bedecked with spices in Gobi an important preparation in Indian cuisine. Germany has endless preparations of “Blumenkohl” – since cauliflower is grown there abundantly.
(cauliflower)
A good-looking cabbage
Cauliflower is among a family of food plants known as crucifers which includes Brussels sprouts, kale, broccoli and collard greens. Growing cauliflower in fall or spring brings the best results as it does well in cooler, moist weather conditions. Common cauliflower resembles a huge, white snowball surrounded by a few green leaves, and cousins of white cauliflower can have an orange, green or purple colored appearance which look fake to me as though they have been painted or dyed like those ultra-blue flowers you can buy in delis.
But not just pretty
Among its other nutritional highlights 9vitamin K, C, B, potassium, fiber, etc.), cauliflower contains a chemical (indole-3-carbinol) which boosts DNA helping to repair cells and appears to block the growth of certain cancer cells. An intake of cauliflower has been found to reduce the risk of aggressive breast and prostate cancer.
(cauliflower and Brussels sprouts baked with cheese fondue)
Preparing cauliflower
Raw cauliflower has a strong cabbage-y taste thus I prefer to cook it to mellow its strong flavor. I have a few favorite preparations:
- raw sliced and skillet roasted with some caper berries thrown into the mix
- cauliflower cut into little florets then steamed in a curry spice broth and baked with cheese fondue
- slowly roasted then pureed with a touch of cream and seasoned with nutmeg
My mom cooked cauliflower the first way - steamed - then she breaded and fried and served with a vinegary tartar sauce … mouthwatering when I think about it.
(fried cauliflower with endive and smoked popcorn)
Caramelized Cauliflower
(recipe yields four appetizer portions)
1 head cauliflower
2 tablespoons vegetable oil such as canola
salt, to taste
grindings of fresh black pepper, to taste
2 tablespoons capers
¼ teaspoon freshly grated nutmeg
1 tablespoon parsley leaves
1. Remove green leaves from cauliflower then cut into 3-inch florets (flower shaped pieces). Cut florets into ½-thick slices
2. Heat oil in a skillet on medium heat setting then add cauliflower slices. Working in batches, brown cauliflower slices on both sides
3. Put capers into a sieve then rinse with warm water (this will rinse off the excessive salt)
4. In a bowl, toss browned cauliflower slices with capers, salt, pepper, nutmeg and parsley leaves
Chef’s tip: Add two tablespoons of raisins soaked in warm water for ten minutes as a lovely addition to this recipe.
