Cauliflower
A member of the cabbage family which is composed of bunches of tiny florets on clusters of stalks. Cauliflower may be white, green or purple (which turns pale green when cooked). The entire floret portion (the "curd") is edible. The green leaves at the base are also edible, but take longer to cook and have a stronger flavor.
Season
available year-round
How to select
Look for firm compact heads and fresh leaves.
How to store
Tighly wrapped in plastic in the refrigerator for up to 5 days or cooked for up to 3.
How to prepare
bake, boil, deep-fry, puree, raw, saute, steam Adding a tablespoon of lemon juice or 1 cup milk to the cooking water will prevent discoloration.
Matches well with
almonds, bacon, bechamel sauce, bread crumbs, butter, cheese, chervil, chives, cream, creme fraiche, curry, garlic, ham, hollandaise sauce, lemon, mushrooms, mussels, nutmeg, nuts, olive oil, parsley, pepper, tomato sauce, walnuts