Is it still Winter or is it finally Spring? The schizophrenic San Francisco weather isn’t much of an indicator, and apparently neither is the farmer’s market. When I went last Sunday, I saw telltale signs of a new season (yay asparagus and spring greens!), but also all of the familiar faces of winter (boo butternut squash and kale, I’m sick of you). Equally confusing was the profusion of cauliflower! Normally, cauliflower hits its prime in Fall and early Winter, but I saw baby ivory heads of the stuff rolling all over the market. But, I’m not complaining! I love to throw this healthy member of the cruciferous family into the mix when I’m burnt out on broccoli and cabbage.
- How to pick: Look for firm, tight heads that feel heavy for their size. Any still attached leaves should be bright and crisp (run from the soggy ones!). Don’t worry too much about weird yellowish or dark spots; they are either burnt spots from too much sun exposure or bits of mold. Just cut away and toss the spotted parts and enjoy the rest.
- How to store: Keep in the fridge for up to 5 days.
- How to prepare: Cut away any leaves (see note below) and the hard stem. You can cut away the florets from the stem and leave whole, or further cut the florets into halves or quarters. depending upon the recipe. If you are roasting cauliflower, cut the head into large wedges to help expose as much surface area for browning.
- Recipe ideas: If you are trying to cut calories, try mashed cauliflower as an alternative to potatoes. I’ll post a recipe on Friday for a light(er) pasta dish with Cauliflower and Spicy Sausge as well. But if you are looking to indulge, Ina Garten’s Cauliflower Au Gratin looks truly indulgent. So does Epicurious’ Cauliflower Souffle with Brown Butter.
- Fun fact: Don’t toss out the light green leaves that enclose the cauliflower head! Apparently they are tasty cooked up with a little olive oil, salt and pepper – like you would prepare other greens. Also, did you know cauliflower comes in purple? Look for some at the market next time you go!
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I roasted some recently with olive oil, lemon, and garlic. It was delish!
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