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In Season: Cauliflower

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Written by Sophia Markoulakis   
Saturday, 13 March 2010

ImageTracking enthusiasm and disdain for cauliflower is like watching a cable news channel's election night blue and red map-divisive and often unpredictable. Love it or hate it, cauliflower generates some heat. I happen to love it and would love to see it incorporated into more recipes (see below for a selection of recipes to try), either raw or roasted.

As a member of the cruciferous family, cauliflower does share a few familial characteristics with broccoli and cabbage. But roasting as opposed to steaming or boiling mitigates some of those unpleasant flavors and smells. Shaving cauliflower and enjoying it raw is another way to lessen the cabbage-like flavor while still getting the full health benefits of this nutritionally packed vegetable.

One cup of cauliflower provides almost a full serving of Vitamin C in addition to a good amount of Vitamin A, folate and fiber. If you come across any of the colored cauliflower, grab some because they have additional nutrients not found in the white version.

Some claim that colored cauliflower has a nuttier flavor and a softer curd than white. Decide for yourself with any of the colors below:

  • * Green cauliflower has the same nutritional properties as white cauliflower with chlorophyll bred with the white
  • * Orange cauliflower has high amounts of beta-carotene
  • * Purple cauliflower has anthocyanins (the compound found in red wine and red cabbage)

Thinly sliced or shaved raw cauliflower can be transformed into all types of salads when mixed with various lettuces and other greens such as endive and radicchio. Add proteins such as legumes, cheese and nuts and you've got a healthy meal. Cauliflower can also be incorporated into pasta, rice, and grain dishes, added at the last minute, either tossed when the rice or grain is still hot or added to the pasta right before draining. Shaved cauliflower on top of pizza and focaccia is also a great way to use it raw, allowing the edges to caramelize in the few minutes that the dish is in the oven.

ImageRoasting cauliflower is another cooking method that sidetracks the effects of steaming, creating a nutty sweet morsel. Once small florets are cut from the main head, they can be tossed in any type of oil and seasoned with spices and herbs. Allums such as garlic and onions can be added for additional flavor and mixed in as well. You can even add cauliflower florets to any cut of roast, especially when already surrounded by potatoes or root vegetables.

Today's cauliflower recipes have progressed from simply boiling it to death or covering it with melted cheese, but we've still got a ways to go. There are plenty of rich and decadent gratins and casseroles in this month's list of cauliflower recipes to satisfy those self-proclaimed cauliflower haters, but there are also other recipes that apply the roasted and raw method. Test them out on yourself or others who claim disdain for this versatile vegetable. Your kitchen might turn out to be a swing state.

Recipes to try

Salads and Soups

Marinated Cauliflower, Olive, and Arugula Salad is piquant and layered with the flavors of fresh greens and pickled cauliflower.


Marinated Cauliflower, Olive, and Arugula Salad

(Bon Appétit, November, 2003)

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Roasted Cauliflower and Radicchio Salad pairs sweet and nutty cauliflower with the bitterness of radicchio, dressed in a simple vinaigrette.


Roasted Cauliflower And Radicchio Salad

(Gourmet, November, 2004)

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Cauliflower Bisque with Buttered Breadcrumbs is pure cauliflower with the addition of creamy goat cheese.


Cauliflower Bisque with Buttered Breadcrumbs

(Love Soup by Anna Thomas, 2009)

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Cauliflower Soup with Seared Scallops, Lemon Oil, and American Caviar is not as complicated as it sounds, pairing a straightforward pureed soup with the richness of seared scallops.


Cauliflower Soup with Seared Scallops, Lemon Oil, and American Caviar

(Bon Appétit, October, 2006)

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Eggs and Tarts

Cauliflower and Feta Omelet makes a great power breakfast treat, especially with prepped cauliflower on hand.


Cauliflower And Feta Omelet

(Gourmet, February, 2008)

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Scrambled Eggs (with Cauliflower) uses cauliflower puree, disguising this healthy vegetable for little ones.


Scrambled Eggs (with Cauliflower)

(Deceptively Delicious by Jessica Seinfeld, 2007)

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Cauliflower and Caramelized Onion Tart is perfectly sweet and nutty thanks to the caramelized onions and mascarpone cheese.


Cauliflower and Caramelized Onion Tart

(Bon Appétit, March, 2007)

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Gratins and Sides

Cauliflower and Bacon Gratin would be perfect for brunch or dinner.


Cauliflower And Bacon Gratin

(Giada At Home, Episode: Food And Fun, Season: 1)

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Cauliflower Gratin with Manchego and Almond Sauce is a delicious way to incorporate almonds in a side dish.


Cauliflower Gratin with Manchego and Almond Sauce

(Food & Wine, February, 2005)

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Cauliflower and Couscous Pilaf has Moroccan flavors and would be great served with roasted game hens.


Cauliflower & Couscous Pilaf

(EatingWell, January/February, 2008)

Pilaf is usually made with rice plus nuts, fruit, vegetables or even meat. In this version we use couscous instead of rice, so it’s nearly instant, and add a sweet accent of orange and currants.
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Caramelized Green Cauliflower Saute has sweet-savory flavors thanks to chili sauce and honey.


Caramelized Green Cauliflower Sauté

(Monterey County Herald, February, 2009)

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Brown Butter Cauliflower Mash is decadently rich but so worth it.


Brown Butter Cauliflower Mash

(Southern Living, October, 2008)

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Balsamic and Parmesan Roasted Cauliflower is whipped together in minutes and can be prepared while the main dish is cooking on the stovetop.


Balsamic & Parmesan Roasted Cauliflower

(EatingWell, January/February, 2008)

Roast cauliflower for a sweet and nutty result. Slicing the cauliflower provides a good flat surface that browns wherever it comes into contact with the roasting pan.
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Pastas

Baked Ziti with Cauliflower: Ziti Gratinati has classic Italian flavors like anchovies and pine nuts.


Baked Ziti With Cauliflower: Ziti Gratinati

(Molto Mario, Episode: Siracusa Trattoria, Season: 9)

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Farfalle with Cauliflower and Turkey Sausage is a great weeknight dish, roasting the cauliflower and sausage in the oven together.


Farfalle With Cauliflower And Turkey Sausage

(Cooking Light, December, 2008)

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Pasta with Cauliflower, Peppers, and Walnut Pesto is great since the pesto recipe can be doubled and frozen for the next time you prepare the dish.


Pasta With Cauliflower, Peppers And Walnut Pesto

(Food & Wine, September, 2008)

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Penne with Cauliflower, Bacon, and Creamy Tomato Sauce makes the unique pairing of cauliflower and tomato.


Penne with Cauliflower, Bacon and Creamy Tomato Sauce

(Food & Wine, March, 2003)

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Main Dishes

Chicken with Cauliflower and Parsley is a fast one-skillet meal.


Chicken With Cauliflower And Parsley

(Everyday Food, December, 2009)

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Chickpea and Cauliflower Curry is one of those "wow" recipes, using whole spices, dried chickpeas, and okra.


Chickpea And Cauliflower Curry

(Food Network Magazine, January/February, 2010)

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Lamb Chops with Cauliflower and Raisins uses one skillet, making it a fast meal prepared on the stovetop.


Lamb Chops with Cauliflower and Raisins

(Real Simple, November, 2008)

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Split Pea-Spinach Dal with Cauliflower is a great vegetarian dish with classic Indian flavors.


Split Pea-Spinach Dal with Cauliflower

(Cooking Light, April, 2003)

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PermaLink

Last Updated ( Tuesday, 09 March 2010 )
Cauliflower Rocks!
peggy (Author) 2010-03-13 01:53:02

Thanks for all the great ideas--maybe these will tempt me to get out of the delicious rut I've been in: cauliflower tossed with olive oil & seasonings and roasted in the oven; creamy cauliflower soup; and cauliflower pureed with a bit of butter and cream--a low-carb alternative to mashed potatoes. Yum!
Fortunate Rut
spm (Author) 2010-03-13 06:58:43

Most would love to be in your "rut" Peggy! I made a focaccia with purple cauliflower, bacon, and gorgonzola the other night, but I was the only one who ate it here at home. I thought bacon added to anything would work, but not in this house. Oh well, lucky me!
another idea ..
pam (Unregistered) 2010-03-15 11:49:48

I just yesterday made a cauliflower & potato dish from from my ancient & yellowing edition of Madhur Jaffrey's cookbook. Loved it.
Macaroni Man
recipejoe (Registered) 2010-03-16 05:40:33

Love cauliflower,boil floretts till tender let cool,place in beaten egg and dredge in seasoned flour of your choice
and fry in olive oil and butter untill golden brown.
recipejoe
rumple@comcast.net
spm (Author) 2010-03-16 11:10:17

I think just about everything tastes better when battered and fried. I'll have to try that one soon. Maybe part of a fish fry with green beans too.
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