This humble vegetable often takes a back seat to its famous cousin broccoli in my kitchen, but with a little creativity, cauliflower can prove itself as fridge staple. Although its hearty texture and chameleon-like flavor profile makes it a versatile ingredient in soups and stews, when cooked properly, cauliflower can stand deliciously on its own in a salad or side dish.
For non-traditional lunchtime fare, Parmesan Cauliflower and Parsley Salad pairs lemony greens with lightly pan-fried florets. To keep things crunchy, Cauliflower Pickles, flavored with serrano chile and mustard seeds, begs to be served alongside an oozy grilled cheese sandwich. Garlic-scented Cauliflower Purée‘s invariable white color makes for an impressive blank canvas when fish or spice-rubbed pork loin is served atop it. Mashed potatoes will welcome the friendly competition.
How do you like to spice up cauliflower?
I used to think I didn’t like cauliflower, but then I tried it roasted, and I’ve been hooked ever since! Now I seem to use it several times a week! I like it in soups, because it lends a real creaminess without cream. Just last week I used it in a beet bisque with tarragon and smoked paprika. Lovely! I also used it in a vegetarian version of Jane Austen’s White Soup (that Bingley’s cook has to make before they can have a ball at Netherfield – you know, THAT white soup). It’s very elegant and creamy, though vegan, with almonds and white beans, garnished with pistachios and pomegranate seeds.
I also like cauliflower “steaks,” like these roasted with brown butter, caraway seeds and rosemary.
I like it chopped very fine in vegetarian chili, in curries, and in stews like this one, with chard, golden raisins. olives and chickpeas.
I am obsessed with cauliflower. Just last night I made a dish using it. First, I steamed cauliflower florets in chicken broth and water. While the cauliflower was steaming, I melted a couple tbsp of butter in a small cazuela. Then added breadcrumbs and a pinch of cayenne. I let the bread crumbs brown then added horseradish dijon mustard to the mixture. When the cauliflower was done I transferred it to the cazuela and coated it with the breadcrumb mixture. Then added fontina cheese on top and placed it in the boiler for a few minutes. It was a total invention that ended up tasting delicious.
Curry powder, salt and oil roasted for 30-50 minutes, YUM!
Definitely roasted. My 8 year old son and I will demolish an entire head as an afternoon snack. Just olive oil, s & p.