Using orange cauliflower
Posted 02 February 2013 - 04:53 PM
Posted 02 February 2013 - 09:25 PM
The purple does not require as much steaming time as the white.
The difference in flavors is subtle, but you can taste it when you have them together.
After steaming, I transfer them to cold water if I am going to use them in salads.
I don't like cauliflower raw in salads.
Posted 03 February 2013 - 06:34 AM
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Posted 06 February 2013 - 10:06 AM
It's available here in NYC at USGM (Union Square GreenMarket) as "cheese cauliflower". I use it in just about anything where normal cauliflower might make an appearance.
Try slicing them thinly, then briefly fried in olive oil, with anchovy, currants, pine nuts and peperoncini. Or simmered in lightly salted water, then fried in unsalted butter, along with green beans and slivered almonds.
Posted 06 February 2013 - 08:52 PM
It makes for a very pretty and flavorful pureed soup as well as a gratin, contrasting against the bechamel, etc.. I've taken to adding a bit of sweet curry powder to simply steamed/sauteed yellow cauliflower, it really seems to suit it.
Posted 20 February 2013 - 08:10 AM
i mostly eat my veggies raw or lightly cooked, but this indian pan-roasted cauliflower is really special. toss the florets with ground coriander, fennel seed, curry and a litlle cumin, then fry uncovered in a little peanut oil on med to low flame for close to 40 min, tossing every 5 min. then grate lemon zest on top, very fine. it comes out so-o nutty almost like walnuts, and should be caramelized: browned. you can toss it with fried shallots and bacon too.
Posted 20 February 2013 - 08:19 AM
I've been cooking the purple version lately in an old-school way: chop into bite sized florets, put into a buttered gratin dish. Make a white sauce (I use whole wheat flour for the roux) enriched with cheese (usually gruyere or parmesan, but generally whatever needs to be used up), nutmeg, black pepper, and a few snipped chives, pour over the cauliflower, and sprinkle with ground almonds. Bake at 375 until bubbly and browned.
Bouillie: eating in south Louisiana