Brilliant Colors of Cauiflower

Bursting with freshness and flavor, cauliflower comes from the same healthful family as broccoli, collards and kale.  It is available year-round.  Choose a firm head with no blemishes.  Stored stem-side up in a refrigerator crisper drawer it will keep for up to five days.  To prepare, remove the edible leaves and cut off the small base of the stem and discard.  Once cut use cauliflower immediately.

Cauliflower has long been popular in Mediterranean and Indian cuisine for its ability to soak up flavor.  This versatile favorite takes well to any coking method - roasted, pan-fried, sautéed, pureed or simmered. 

Roasted cauliflower takes on a sweet, nutty flavor.  Served plain or with sauces it wins over the most reluctant audience.  Baked with a zesty cheese sauce it's a rich and toasty replacement for mac and cheese.  Pureed in a creamy soup, cauliflower's savory depth will have your family begging for seconds.  Paired with mushrooms and chickpeas in a hearty stew, it's a satisfying meatless entrée.

Cauliflower comes in brilliant colors offering variety in flavor.  Purple is a sweeter and nuttier variety.  Green is a hybrid of cauliflower and broccoli offering the best of both.  Mild and creamy orange is an excellent source for beta-carotene.

Steaming Cauliflower:
Place cut florets of cauliflower head in a steamer basket.  Insert steamer basket in a saucepan with one inch of water in the pan.  On stovetop bring water to boiling.  Reduce heat to simmer; cover and cook for 12 - 15 minutes or until tender yet firm.

Roasting Cauliflower:
Cut cauliflower into 1 or 2 inch thick, equal size "trees" and toss with olive oil and seasonings.  Roast in a 420 degree oven for 15 - 30 minutes, turning once.