Cauliflower Season
By Jennifer A. Wickes
Science
Cauliflower is part of the cabbage family. Caulis means stalk and Floris means
flower.
Varieties
There are three colors that a cauliflower may be: white, green and purple.
Season
October to April
How to Select
Choose firm heads with compact flowers. The leaves should be crisp with no
yellow on the leaves. The entire head is edible: both leaves and florets.
Preparation
Simply wash and cut the cauliflower before eating or cooking. Cauliflower can
be boiled, baked or sauteed.
Storage
Refrigerate raw for 3 to 5 days. After it is cooked, refrigerate up to 3 days.
Nutritional Qualities
Vitamin C and iron.
Trivia
Adding 1 teaspoon of lemon juice to the cooking water will help maintain the
crisp color.
Wine Pairings
Chenin Blanc, Pinot Grigio, Zinfandel
Spices
Basil, cumin,
mace, marjoram, mustard, savory, tarragon, thyme, turmeric.
Equivalencies
1 lb. fresh = 2 1/2 - 3 cups florets, 1 1/2 - 2 cups
chopped
Recipes
Cauliflower Salad
1 cauliflower -- cored
1/2 cup olive oil
2 teaspoons garlic -- minced
3 tablespoons red wine vinegar
1/2 cup black olive -- cured, diced
1/2 cup
red onion -- diced
1/2 cup red bell pepper -- diced
3 tablespoons capers
-- (in brine) drained
Separate the cauliflower into small florets. Rinse
well in cold water and drain. In a large pot of boiling salted water, cook the
florets until al dente, about 5 minutes. Drain and place them on a towel to
drain. Pour the olive oil over the cauliflower and toss to coat well. Add all
the remaining ingredients and toss to mix well. let the salad marinate for
several hours at room temperature, stirring occasionally, before serving.
Yields: 6 servings
Cream of Cauliflower Soup
2 1/2 cups cold water
10 ounces canned low sodium chicken broth
6 cups
cauliflower -- flowerettes
1/3 cup instant nonfat dry milk
1 tablespoon
flour
1/8 teaspoon ground nutmeg
1/4 teaspoon white pepper
parsley --
minced fresh
lemon wedges
Combine water and broth in a large saucepan;
bring to a boil. Add cauliflower; return to a boil. Reduce heat and cook 10
min. Or until tender. Remove cauliflower from broth, reserving broth. With
knife blade in processor, add cauliflower. Pulse 8 to 10 times or until
cauliflower is finely chopped, but not pureed. Combine milk powder, flour,
nutmeg, and pepper; add to reserved broth, stirring well with a wire whisk. Add
chopped cauliflower and bring to a boil; reduce heat and simmer 15 min. Or
until slightly thickened. Ladle soup into 6 individual bowls; garnish with
minced parsley if desired.
Serve with lemon wedges.
Yields: 6
servings
Iberian Cauliflower
1 head cauliflower -- trimmed
1/2 teaspoon kosher salt
2 tablespoons
fresh lemon juice -- strained
3 tablespoons olive oil
1/4 cup garlic --
very finely minced
1/8 teaspoon cayenne
1 teaspoon white wine vinegar
Combine cauliflower, salt, lemon juice, and water to cover in a large saucepot,
over a moderate flame. Bring to a boil, reduce heat, and simmer for 15 minutes,
until tender-crisp. Remove from heat, drain well. Heat olive oil in a small
skillet, over a medium flame. Add the garlic, heat and stir for 6-8 minutes,
until golden season with
cayenne and vinegar. Pour over cauliflower. Arrange
onto a serving platter. Serve hot.
Yields: 6 servings
This
article was originally published at Suite101.com:
http://www.suite101.com/article.cfm/15184/104790
Jennifer A. Wickes is the Food and Drink Dean at Suite University, the Food and
Drink Community Manager at Suite101, as well as a freelance food writer and
cookbook reviewer. She has written 5 eBooks, and has had several articles in
printed publications, such as Cooking Pleasures magazine and Ernest and Julio
Gallo's Turning Leaf Wine pamphlet.
http://www.suite101.com/profile.cfm/CulinaryJen