What do couscous, quinoa, kale and cauliflower have in common? Don’t know? Well, each of them has been the “it” food item at some point — something that pops up over and over on food blogs and in magazines. None of them are a new food. Goodness, quinoa and cauliflower have been around eons B.C. Cauliflower is the kale for this year. As with fashion and hairstyles, it may just be that I’m behind.
I do remember as a child the impact a whole head of cauliflower, steamed and napped with hollandaise sauce, had on me. It was so tender that you just scooped out a serving with a spoon. We are beyond steaming now (deemed too mushy) and few of us make hollandaise any more (I miss it), so you’ll find more roasting and sauteing in the current batch of recipes.
Cauliflower is related to cabbage, Brussels sprouts and broccoli as a member of the cruciferous family of vegetables. The name comes from the flowers, which consist of four petals reminiscent of the Greek cross. Cauliflower is very high in vitamins C and K and has a strong dose of a host of other vitamins. Look for compact heads with no brown spots on the head or on the leaves. They will keep in the refrigerator for a week in a plastic bag. Do not wash until ready to use. You can freeze cauliflower by blanching it for two to three minutes, draining and drying florets and then storing in an airtight freezer bag.
Cauliflower does not have a strong taste and lends itself to sauces and dressings, as you’ll from two of the following recipes. It is also being used as a substitute for rice to cut carbs. The method is also below. And it can stand in for mashed potatoes. Simply cook until tender and reserve 1/4 to 1/2 cup of the cooking water. Puree the cooked cauliflower in a food processer, adding a tablespoon of olive oil and the reserved water a tablespoon at a time. I won’t stop you from adding a drizzle of cream and a dab of butter as well.
CAULIFLOWER RICE OR COUSCOUS
Makes 6 servings (about 1 cup each)
1 head cauliflower, any size
1 tablespoon olive oil or butter, optional
Salt, optional
* Cauliflower couscous can be used raw, tossed like grains into a salad or in a cold side dish. Cooking makes the cauliflower more tender and rice-like. Warm a tablespoon of olive oil or butter in a large skillet over medium heat. Stir in couscous and sprinkle with a little salt. Cover skillet and cook 5-8 minutes, until couscous is as tender as you like. Use or serve immediately, or refrigerate couscous for up to a week.
(Source: thekitchn.com)
CAULIFLOWER CURRY
Makes 4 servings
1 tablespoon coconut oil
1 onion, diced
3 garlic cloves, thinly sliced
1 head cauliflower, cut into florets
3 tablespoons yellow curry paste
1 14-ounce can coconut milk
Salt and freshly ground black pepper
1 bunch scallions, thinly sliced, for garnish
1/2 cup chopped fresh cilantro, for ganish
(Source: purewow.com)
ROASTED CAULIFLOWER WITH LEMON CAPER VINAIGRETTE
Serves 6
1 head cauliflower
1/4 cup olive oil
Salt and pepper
For vinaigrette:
1 cup olive oil
1/3 cup capers (chopped)
1/2 bunch parsley (chopped)
1/2 cup lemon juice
1 tablespoon lemon zest
1 teaspoon Dijon mustard
Salt and pepper
(Source: thechew.com)
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