Cauliflower is a cruciferous vegetable related to broccoli, kale, and cabbage. Their heads (known as curds) are about 6" in diameter and are composed of undeveloped flower buds attached to a central stalk. Besides the common white variety, they can also be found in yellow or purple. Cauliflower is freshly available from August to December.
HOW TO SELECT AND STORE
Look for cauliflower that is clean, creamy in color, and firm. Their curds should be compact without spots or dull colorings. Those surrounded by green leaves tend to be better protected and fresher. Store raw cauliflower in a paper or plastic bag in your fridge for up to one week, stem-side down.
HOW TO PREPARE
All parts of the cauliflower are edible (the stems and leaves are good for adding to soup stocks). To cut cauliflower, trim any browned areas, remove their outer leaves, and slice the florets where they attach to the stalk. From there, cut them any size you want. Cauliflower can be eaten raw, boiled, steamed, roasted, or even pickled. It does have sulfuric characteristics that can give an off odor when cooked which can be minimized by shortening its cooking time.
A LITTLE HERE, A LITTLE THERE
Steam and mash it with seasonings to make mock mashed potatoes.
Toss with oil, salt, and pepper, and oven roast until tender and they start to brown
Shave and add to salads.
WHAT DO YOU GET FROM THEM?
Do not cook cauliflower in an aluminum or iron pot. It can react with the cauliflower turning it a yellow or blue-green color. Adding lemon juice to the water can help prevent this.
1 head cauliflower
1 cup shredded mozzarella cheese
1 cup parmesan cheese
1 tsp Italian herb seasoning
1 tsp garlic powder
Salt and pepper, to taste
2 Tbsp butter, melted
2 cloves garlic, finely minced
1/2 cup grated mozzarella cheese
1/2 cup grated parmesan cheese
Rinse cauliflower, remove outer leaves, and separate into florets. Steam or roast until tender and then process until a 'rice' texture. Let cool slightly before folding a towel around the cauliflower and squeezing out as much liquid as possible.
Combine cauliflower with eggs, mozzarella and parmesan cheeses, Italian seasoning, garlic powder, salt, and pepper. Mix well. Transfer to a parchment-lined baking sheet and flatten the mixture into a rectangle about 1/4" thick.
Bake at 450 degrees for 15 minutes. Meanwhile, combine butter and garlic. Spread over baked bread and top with remaining cheeses. Bake another 5 minutes and then broil until cheese turns golden brown.