Nominating Cauliflower: An Educated Cabbage

cauliflower 3

What will be the trendiest vegetable in 2013 was a recent question in a focus group.   I sat up straighter in my chair. “Trendy vegetables,” I love it already!  That makes vegetables sound as revered as high fashion and haute cuisine.  Cauliflower was declared the projected winner.  It is certainly deserving: not only does it assemble itself like a bouquet of flowers, offer a mild yet complete and comforting flavor, pack an impressive dose of vitamin C, as well as fiber and potassium, and exemplify fractal design, but Mark Twain referred to it as a “cabbage with a college education.”

Generally thought of as a white vegetable, this member of the brassica family also comes in a yellowish-orange, a deep purple and the fabulous knobby green Romanesco variety. This phenomenal mini moonscape vegetable provides the added excitement of a special spiraling pattern.  Who doesn’t want a Fibonacci masterpiece on their plate?

Not sure about the spirals and the Fibonacci sequence?  Vi Hart explains it more precisely and certainly more playfully than I could in the following video. You’ll be counting spirals on pinecones, pineapples, artichokes, sunflowers, cauliflower, etc in no time.

 

With so many ways to enjoy cauliflower, let’s start with one of the simplest, yet very delicious and beautifully presented ways:  Roasted Cauliflower

roasted cauliflower- before

Place sliced cauliflower in a single layer on a baking sheet drizzled with extra virgin olive oil and sprinkled with sea salt into a pre-heated 400˚ oven.

roasted cauliflower-after

Ten or so minutes later, remove the beautifully browned, slightly softened, still crunchy, with a decidedly sweeter and smoother flavor (than when it was raw) roasted cauliflower. Add additional salt or pepper to taste, and enjoy.

Cauliflower also does well as a potato stand-in. Whether you’re cutting down on spuds, avoiding the nightshade family, or just ready to try something new: Cauli-Millet Mashed Potatoes

Cauliflower mash

From The Hip Chick’s Guide to MacrobioticsMillet Mashed “Potatoes” with Mushroom Gravy

  • 1 cup millet, washed
  • 5 cups water, divided
  • 2 cups cauliflower, in small florets or chunks
  • sea salt
  • toasted sesame oil
  • 1 medium onion, diced
  • 12 button or 8 fresh shiitake mushrooms
  • 1/4 cup tamari soy sauce
  • 2 tablespoons mirin
  • 1 drop brown rice vinegar
  • 2 tablespoons kuzu, diluted in 1/2 cup water
  • scallions or parsley for garnish

Method:

  1. Place the washed millet in a heavy 2-quart pot.  Over medium heat, stir the millet continuously until it dries and then becomes aromatic and ever-so-slightly golden in color.  This can take 5-8 minutes.
  2. And water and cauliflower.  Bring to a boil.  And salt.  Cover and simmer over a low flame for 30 minutes.
  3. Remove from heat.  Put millet through a food mill or blend in a food processor.  Blend to desired creamy consistency.
  4. To make the gravy: heat toasted sesame oil over medium heat in a skillet.  Add onion, salt and sauté until translucent.  Add mushrooms and sauté until soft. Add water and bring to a boil.  Season with tamari, mirin and brown rice vinegar. Simmer for 5 minutes. Adjust seasonings to your taste, and simmer for 5 more minutes.
  5. Add diluted kuzu to simmering mixture and stir constantly as the kuzu thickens.

I made a double batch of the “Mashed Potatoes” part of the recipe above, reserving half to use as the topping in a vegan Shepard’s Pie a couple of days later.  My children ate this up so fast….

Cauliflower Shepards Pie 2

A sampling of other excellent cauliflower recipes:

And there are many, many more recipes. What are your favorite ways to prepare cauliflower?

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One thought on “Nominating Cauliflower: An Educated Cabbage

  1. From a couple of cauliflower (and other vegetable) enthusiasts over on our Facebook page:

    “I love cauliflower! Roasted then tossed with EVOO, fresh garlic and sea salt/pepper.”
    “Brussel sprouts, made the same way!”
    “OMG! Yes. I love Brussel Sprouts. Good ol Friday afternoon food porn! Lol.”
    “with the heat on! Last night I made amazing stuffed portbellas over rissoto, and brussel sprouts roasted on the side….YUM!”
    “LOL! We’re nuts! Speaking of nuts, sometimes I like to roast walnuts and toss them into the cauliflower or Brussels. Yummy!”

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