Cauliflower
General Information
Cauliflower is the often-neglected cousin of broccoli. I find it easier to digest and like the firm texture better than broccoli. It grows best in cool weather - so we grow it as a fall crop.
Storage Information
Cauliflower stores great wrapped in plastic in your refrigerator. It will be usable for a couple of weeks.
Cooking Suggestions
Cut into florets for most recipes. Don't over cook. Be careful that it doesn't get mushy, but stays firm and has a slight crunch.
Try replacing cauliflower for broccoli in a favorite recipe.
Tastes great raw.
Roast florets tossed in olive oil and salt at 375F on a parchment lined baking sheet for 30-45 minutes until browning on the edges.
Add to soups, stews and stir-fries.
Recipes
**Baked Pasta with Cauliflower and Cheese**
Braised Winter Vegetable Pasta
Broccoli and Cauliflower Salad
Cauliflower and Couscous Pilaf
Cauliflower and Sausage Casserole
Cauliflower, Carrot and Parsnip Puree
Cauliflower with Golden Raisins and Almonds
Cauliflower with Gruyere Sauce
Cauliflower with Hazelnut Brown Butter
Cauliflower with Lemon and Olives
Cauliflower with New Mornay Sauce
Creamy Cauliflower Mash with Kale
Curried Chicken with Sweet Potatoes and Cauliflower
Linguine with Cauliflower and Brown Butter
Pasta with Roasted Cauliflower
Roasted Sweet and Savory Cauliflower
**Vegetable Almond Casserole**
Warm Cauliflower and Herbed Barley Salad