Found in many colors, round – almost spheric shaped, cauliflower is literally the big flower of a specially variety of Brassica Oleracea, the same family of Broccoli and Soy cabbage.

The white one is the most classic, but it can also be violet, green or even orange. the most famous green one is “Romanesco”, almost in the shape of a pyramid.
It is very versatile, but it generally needs to be cooked before it can be eaten. If you buy it with the leaves still on, you’ll be 100% sure it’s fresh: if the laves are wilted and slightly detached from the stem, the cauliflower won’t be garden-fresh.

To prepare it, put it upside down and cut it in a pyramidal shape, starting from the botto part of the stem, and cutting vertically up to the central part of the tops. Detach the stem first, and then gradually continue with the tops.
Wash them under running water and cook them in salted boiling water for about 15 minutes. To stop the smell from spreading while cooking, put a whole walnut with the shell on in the water before it boils.
Once it’s boiled, you can proceed with many different preparations: you can add olive oil and salt and eat it as it is, or you can sauté it with some garlic and anchovy paste and use it as a dressing for your pasta.; otherwise, you can put it in a casserole, cover it in béchamel or in bread crumbs and cook it au gratin in the oven.

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