Cauliflowers

Cauliflower - vegetable of oriental origin, known in Italy since the sixteenth century.  A delicate food which must always be bought when its leaves are green.  This is an indication of freshness.  The leaves are edible.

According to the English method,  a cauliflower served boiled in salted water with melted butter must be cooked whole, with two rows of tender leaves enveloping the flower-head.  The leaves, rib and stems should not be wasted.  They are excellent trimmed and prepared with the white part.  They can also be used for soup, hours-d'æuvre, etc

Today white and colour cauliflowers are available in the market, orange and purple colours, they make a beautiful garnish, and look pretty on a plate.

Dishes of cauliflower: A few samples
Boiled cauliflower with various sauces-cold dishes, serve with vinaigrette sauce, Mayonnaise etc.  For the hot meals, serve with melted butter, white sauce etc.

Cauliflower with brown butter, boil cauliflower florets in salted water and arrange them on a dish in the shape of a dome.  Sprinkle with chopped parsley and lemon juice.  Cover with brown butter.

Cauliflower fritters, cook the cauliflower florets in salted water, keeping them slightly firm.  Drain, and soak them for 30 minutes in oil, lemon juice, chopped parsley, salt and pepper.  Dip the florets in a light batter.  Fry in deep oil and sprinkle with fried parsley.

Cauliflower au gratin, cook the cauliflower florets in boiling salted water, drain them, and toss gently in butter.  Arrange on a buttered gratin dish and cover with* Mornay sauce.  Sprinkle with grated cheese and melted butter, and brown in the oven.

Cauliflower purée, cook and drain a cauliflower, dry it for a moment in the oven, and pass it through a sieve.  Add one-quarter of its weight of potato purée, and heat.  Mix in with fresh cream, butter and seasoning.

Cauliflower salads, boil cauliflower in salted water and drain.  Season with oil, vinegar, lemon juice, salt and pepper.  Sprinkle with chopped chervil.

Cauliflower sautéed in butter, blanch cauliflower florets, drain and cook in butter until lightly browned.  Arrange in a dish and pour the butter over.

Cook stumps of cauliflower
-Trim the stalks or stumps, removing the woody outer casing.  Blanch whole if they are to be served with the vegetables.  If they are to be cooked separately, cut into pieces.

*Mornay Sauce (for egg and vegetables)
Boil down by one-third 200 ml, Bèchamel sauce mixed with 6 tablespoons fresh cream. Add 40g Gruyère and Parmesan cheese, mix, incorporate 50g butter, and strain.

(Information based on New Larousse Gastronomique)

Cauliflower is to be continued, until next time and stay tuned.

Thanks For Visiting

Susy