In Season: Cauliflower

Posted by Claire Sellers, October 24, 2009 at 11:00 AM

Mashed, cheesed, buttered, or plain, cauliflower is a favorite vegetable for many. Perfect in soups or to accompany proteins, it's available year-round, but its peak season is the fall. Cauliflower differs from other cruciferous veggies (broccoli, cabbage and kale) in that it lacks the green chlorophyll which the leaves of the plant shield the florets from the sun as they grow.

Some cauliflower recipes, after the jump.

There are four main types of cauliflower, with over 100 sub-varieties. The Italian cauliflower, including white and Romanesco, can be found in green, purple, brown, and yellow hues. The Asian type accounts for tropical cauliflower that is used in China and India, with varieties such as Patna and Benaras. The Northwest European biennial type was cultivated in Europe in the 19th century and includes varieties such as Roscoff and Angers; finally, the Northern European was developed in Germany in the 18th century and includes old cultivars such as Erfurt and Snowball.

When selecting cauliflower in your market, look for a clean, creamy white, and compact head with tight bud clusters. Spotted or dull-colored cauliflower should be avoided; heads that are surrounded by many thick green leaves are better protected and will stay fresher longer.

Cauliflower will keep for up to five days if stored in a perforated plastic bag or in an open dry container in the crisper section of the refrigerator. Always keep the head stem-side up to prevent moisture form collecting on it during storage. For the best flavor, cauliflower should be eaten as soon as possible. Precut florets do not keep well, and are best enjoyed within a day of purchase, so you may want to cut as you eat.

Here are some recipes to help you take advantage of this healthy and in season veggie.

Recipes

What are your favorite cauliflower recipes?

6 Comments Favorite this! (7)

Tags: cauliflower, in season

6 Comments:

I bought huge cauliflower at the farmers market on friday. It is as big as your head. I love winter produce.

JerzeeTomato at 4:12PM on 10/24/09

Cut into smalll flowers and roasted at 350 degrees in a single layer with olive oil and salt, turning once or twice, until browned, about an hour or so. I could eat the entire pan, and I'm not a huge c-flower fan. I also like to toss the roasted cauliflower with whole wheat pasta and some fried-up bacon pieces. Yum yum! I wouldn't hesitate to toss some soft cheese with this, something like mild goat cheese, ricotta, or feta.

And another option: James Patterson has a rich and delicious cauliflower gratin recipe in his "Vegetables" book.

CheesePlease at 7:53AM on 10/25/09

CheesePlease - grate some Parmesan Regiano over it after you take the pan out of the oven - takes it up to a whole new level.

Airedalelover at 12:26PM on 10/25/09

I'm a sucker for Roman-style pizza cavolfiore: pizza bianca dough topped with caramelized cauliflower, coarse salt, and rosemary. Simple ingredients, elegant and crazy delicious results.

deensiebat at 1:32PM on 10/25/09

My favorite way to prepare cauliflower is to roast it at a high temp and serve it with a Gorgonzola cream sauce (Reduce heavy cream by half and melt in some Gorgonzola). SUCH GOOD STUFF!

Scoggdog at 12:56AM on 10/26/09

@CheesePlease & @ Airedalelover, I add a sprinkle of curry powder with the s&p and roast at about 425 -- less time, more crisp.

susanova at 10:34AM on 10/26/09

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