In season now are these beautiful vegetables which are actually the flowering portion of the plant.  For most vegetables we eat the fruits or the leaves but with Broccoli, Cauliflower, and Brussels Sprouts we eat the flower heads.  These vegetables need to grow during cooler months so fall and early spring are the best time to find them.  Easy to cook by a simple steaming and a squeeze of lemon or, if you prefer, drenched with a melted cheese sauce, Broccoli & Cauliflower are very nutritious and complement almost any meat or seafood. 

There are new types of broccoli family members available now such as Broccolini and Broccoli Raab which are absolutely wonderful and have great flavors.  Broccolini is milder and faster to cook than broccoli.  Raab, which is much stronger and leafier, is used in Asian stir fries and Italian pasta dishes.

Cauliflower is much milder and sweeter having been blanched to keep the sun from touching the flower head.  This prevents the photosynthesis that gives the bolder taste to broccoli.  Cauliflower also has slightly tighter heads and less branching.  Most recipes recommend a light cooking of Cauliflower just until the heads are fork tender. You can also just quickly blanch the florets and they are perfect for a quick dip or a a crunchy snack.

Here are a couple of my favorite recipes for broccoli and cauliflower.

Broccoli Crab Bisque

• 2 tsp. butter or oil
• 3 c. broth (fish, chicken, or vegetable)
• 1 lb. broccoli, stems peeled & sliced, florets reserved
• 4 medium potatoes, peeled and diced, divided
• 1 ½ c. diced carrots, divided
• ¼ c. chopped celery
• ½ tsp. freshly ground black pepper, or to taste
• 1 tsp. lemon juice
• ¼ tsp. thyme leaves
• 1 bay leaf
• ¼ tsp. salt and a dash of cayenne pepper, if desired
• 2 c. milk or 1 cup Half & Half for a thicker, richer broth
• 8 oz. crab meat

In a large saucepan, sauté the onion in the butter or oil until it is soft. Add the broth, broccoli stems, half the potatoes, half the carrots, celery, pepper, lemon juice, thyme, bay leaf, salt, and cayenne. Bring the soup to a boil, reduce the heat, and simmer the soup for about 15 minutes or until the vegetables are tender.

Remove the bay leaf, and puree the vegetables and broth in a blender or food processor. Return the puree to the pot. Add the remaining potatoes and carrots, and cook the soup over a low heat for about 10 minutes. When the potatoes and carrots are nearly soft, add the broccoli florets to the pot, and cook the soup for another 5 to 10 minutes or until the broccoli is tender crisp. Add the milk and the crab meat, and heat the bisque but do not boil it. Serve the bisque with croutons or good crusty bread.

Pasta with Broccoli Raab

• 1 pound Broccoli Raab chopped
• Kosher salt
• 1/2 pound orechiette pasta
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, chopped
• Pinch dried red pepper flakes, or to taste
• Freshly ground pepper and salt
• 2 anchovy filets in oil, drained and finely chopped, if desired

Bring a pot of water to boil and add the pasta. While the pasta cooks, in a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook, stirring constantly with a wooden spoon, just until the garlic begins to color. (Take care not to let it burn or the dish will taste bitter.) Add the anchovies, pressing them so they "melt" into the oil. Add the pepper flakes.

When the pasta is almost done, 10 to 12 minutes, add the broccoli raab to the skillet and cook with the garlic mixture for 2 minutes, stirring constantly. Remove skillet from the heat. Drain the pasta and add to the broccoli raab mixture; toss well. Season to taste with pepper and salt. Serve immediately.

Creamy Cauliflower with Green Onions

• 1 small head cauliflower
• 1 bunch green onions
• 4 T unsalted butter
• 3 T all-purpose flour
• 1 ½ cups hot chicken stock
• ¼ tsp nutmeg
• salt and pepper to taste
• 2/3 cup grated Jarlsberg or white cheddar cheese

Preheat oven to 350.

Cut or break the cauliflower into florets. Cook in 3 quarts boiling water until just tender.  Rinse under cold running water and drain well.  Set aside.

Melt the 4 Tablespoons of butter in a saucepan over medium-low heat.  Stir in the flour.  Cook, stirring constantly, 2 minutes.  Whisk in the hot stock and cook until thick.  Add the nutmeg and other seasonings to taste.

Place half the cauliflower in a well-buttered 2-quart soufflé dish or casserole. Add half of the green onions. Spoon half of the sauce over the cauliflower and green onions, sprinkle with half of the cheese.  Repeat the layer of cauliflower, green onions, sauce, and cheese.  Bake in the oven until bubbly, about 20 minutes.  Let stand 5 minutes before serving.

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