Like so many vegetables, cauliflower is one of those that is available year round but few realize that there is indeed a season for it. Cauliflower season runs from October through April but it's at its best starting in December. Look for compact, dense heads without any discolorization. To store, place in a plastic bag and put in the refrigerator, where it should keep for about a week. Of course you could eat it raw, tossed in a salad or steamed, but it's a little dull and doesn't really capitalize on the potential of cauliflower's flavor.
In Season West Coast: Cauliflower
Caramelization, either through roasting or sauting, tends to enhance cauliflower's texture and brings out a slightly nutty flavor. It works really well in Italian preparations, sauted with anchovies and then tossed with pasta, toasted pine nuts and raisins or even currants and it's great with the complex spices found in Indian cooking. A lot of people love combining it with cheese in a gratin although even a simple preparation like showering a bowl of florets with toasted breadcrumbs and drizzling with something acidic like lemon juice or balsamic vinegar is immensely satisfying.
Some interesting cauliflower recipes worth trying out include:
• Garlicky Braised Cauliflower with Capers
Comments (5)
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I love cauliflower. It's like the forgotten cousin to broccoli.
cauliflower is by far my favorite vegetable. i love it raw in salads, but cooked! oh my - as a filling for empanadas with pine nuts, braised with onions and olive oil in a tomato-y sauce (i call it greek-style) roasted until caramelized with some garlic and olive oil...should i go on???
unfortunately for me, my husband despises it.
I adore cauliflower--that carmelised popcorn recipe looks very similar to something I make as a healthy (okay, okay, healthy-ish) alternative to popcorn.
I just made the most luscious cauliflower and blue-cheese soup the other night -- simple and delish: http://marriedwithdinner.com/archives/464
Even my cauliflower-hating dad loved it. :D
Favorite method for cauliflower--Blanch a few seconds then dip in egg and coat with a mix of bread crumbs, parsley, a little garlic, parmesan. Fry quickly in hot olive/canola oil mix (straight olive oil won't get hot enough without burning). Eat at room temp.
A must have for Christmas Eve.