Cauliflower

Season: Fall-Winter
Storage: Keep the head stem-side up to prevent moisture from collecting on it. Keeps well for several weeks when stored in the crisper section of the refrigerator.

Fun Facts: Cauliflower has been revered in recent years for everything from “rice” to “pizza crust” to whole-roasted cauliflower. First cultivated in the northeastern Mediterranean, cauliflower is a member of the well-known Brassica family, which includes winter favorites like broccoli, kale, and Brussels sprouts. Delicious and nutritious, cauliflower is high in fiber, potassium, vitamin C, and B-6 and even has a a decent amount of protein. 

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Cauliflower Cheese Soufflé

Recipe from The India Edition

Ingredients

  • 2 eggs, room temperature

  • 50-60g cauliflower florets

  • 1-2 cloves of garlic, grated (depending on your preference)

  • 90ml milk (approx. ⅓ cup)

  • Salt and pepper, to taste

  • 50g cheese (cheddar, gruyere or parmesan work best)

Instructions

  • On a medium-low flame in a saucepan, add the cauliflower, milk, garlic, salt and pepper. Allow to cook, stirring occasionally, till the florets are soft enough to yield easily to a fork (approx 15 minutes). The milk would have reduced significantly. Allow to cool.

  • Separate the eggs. Beat the whites till they form stiff peaks.

  • Once the cauliflower mixture has cooled, add the yolks and cheese to it and puree.

  • Gently fold the whites into the yolk-cauliflower mix.

  • Bake in a preheated oven at 200C for 18-20 minutes.

  • Serve immediately.

Jalapeño, Cauliflower and Carrot Pickles (Escabeche)

From “The Homesick Texan Cookbook” by Lisa Fain

Ingredients

  • 1 tablespoon vegetable oil

  • 1 pound jalapeño chiles, stems and seeds removed, cut into rings

  • 3 carrots, peeled and cut into rings

  • 1 small head of cauliflower, cut into florets

  • 1 medium yellow onion, cut into rings or slivers

  • 4 cloves garlic, minced

  • 4 teaspoons peppercorns

  • 4 teaspoons cumin seeds

  • 4 sprigs cilantro

  • 4 bay leaves

  • 2 cups white vinegar

  • 2 teaspoons kosher salt

Instructions

  • Sterilize the jars and lids in either a large pot of boiling water or dishwasher. Remove jars and lids with tongs and place on a clean surface.

  • Heat the oil in a skillet on medium-low. Add the jalapeños, carrots, cauliflower, and onions. Cook for 5 minutes, stirring occasionally.

  • Divide among the jars the garlic, peppercorns, cumin seeds, cilantro, and bay leaves, then pack each jar with the cooked pepper mix. Add 1/2 cup of vinegar to each jar, then fill the rest of the jar with water, leaving 1/4 inch at the top. Top each jar with 1/2 teaspoon of salt.

  • Seal the jar and then give it a good shake. Refrigerate overnight, and then they should be ready within 24 hours. They will keep in the refrigerator for a month.

  • Serve as an appetizer with tortilla chips.

Note: special equipment required, 4 pint-sized jars with lids and bands (e.g. Mason canning jars)

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