Cauliflower the edible flower. As referenced by The Adelaide Magazine
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“There is life beyond cauliflower cheese”
Heralding in winter homely Adelaide cauliflowers are at their peak. A member of the curative Brassica family of vegetables it has extreme nutritional value, just in time to boost the immune system.
Get experimental this season and try the milder flavoured purple variety of cauliflower, Jacaranda, or the pale green coral flowered Broccoflower, otherwise known in Europe as Romanesco.
There is life beyond cauliflower cheese. Cauliflowers defined elegant yet mildly earthy flavour makes for interesting substantial salads, truffle friendly purées, textured roasts, chunky curries and spicy pickles. A diverse vegetable perfect for creamy French classic dishes as well as Indian and Mediterranean. My favourite dish for cold nights is whole steamed Cauliflower with Salsa Verde (Caper and parsley sauce) poured liberally over the top.
A fantastic value vegetable, buy it with good leaf coverage, the leaves protect the delicate flowers.
CAULIFLOWER RADICCHIO SALAD WITH LEMON, WALNUT OIL & RAW HONEY
Try the purple jacaranda in this recipe; add a touch of lemon juice to the blanching water.
Steam or blanch some cauliflower florets in boiling salty water. Toss with thin slices of lemon, ripped radicchio, fresh walnuts slow toasted in olive oil, sprigs of fresh thyme, a grind of fresh black pepper, pinch of salt and a drizzle of Honey Lady raw honey. An autumnal combination that works well with poached local Inmann Valley Chicken or Bushman’s rabbit.
BRAZED CAULIFLOWER LEEK FENNEL & FRENCH TARRAGON
Romaneso is wonderful in this pale green accompaniment.
In a heavy bottom large pan slowly sweat some thick slices of leek, cauliflower florets and slices of fennel bulb in a knob of organic Paris Creek butter with white pepper and salt with a lid on. If more moisture is required add a splash of chicken stock. Simmer till near tender, add a grand pinch of Fresh French tarragon, a dash of local cream and reduce gently till sauce is a perfect consistency and vegetables are just cooked. This slightly aniseed creamy savoury cauliflower dish makes for a saucy partner with Roast free Range Pork and apples.
SICILIAN CAULIFLOWER w CAPERS CHILLI ORANGE & ZEST
Super southern Italian style, carefully throw some just blanched and drained 1.5 cm thick slices of cauliflower into a large pan of hot local extra virgin oil. Add some chunks of seedless chilli, a big pinch of local Australian Sustainable Capers, a strip of orange zest or two, a smashed garlic clove, salt and fresh pepper, sauté gently till flavours combine. Check seasoning. Finish with rough chopped Italian Parsley. Serve as is, or with lashings of Shaved Grana Padano Parmesan and strips of prosciutto for an awesome autumn antipasto. Brilliant tossed though hand made pasta.
ROAST CAULIFLOWER & PEAR W ROSEMARY & ROCKET
Cut cauliflower into thick slices and pears into wedges, toss in olive oil, rosemary sprigs, salt and pepper. Place on a baking tray, roast at 180* till tender and just coloured. When cooked toss the lot with some handfuls of washed rocket leaves to wilt them. Check seasoning then pile on to a platter as a vego course or use as a savoury, sweet peppery accompaniment to roast tender pink lamb loin chops from Feast.