We grow the Candid Charm (Early), Violet Queen (X), Cumerland (Late), Appex (Late), Cassius F1 (Late), and Veronica (Romanesco) varieties.
The sections below were copied with permission from Mi Ae Lipe’s Tastes from the Valley to Bluff: The Featherstone Farm Cookbook (2008).
Cauliflower should be stored in the refrigerator vegetable crisper, tightly wrapped in a plastic bag, stem-side down so as not to trap moisture in the florets. It is not the best keeper, especially cut florets, and should be used within in 1 week.
Complementary Herbs, Seasonings, & Foods
Almonds, bacon, basil, béchamel sauce, breadcrumbs, broccoli, butter, cayenne pepper, cheese, chervil, chives, citrus, cream, créme fraîche, curry, dill, garlic, ham, hollandaise sauce, leeks, lemon, mushrooms, mussels, mustard, nutmeg, nuts, olive oil, onion, paprika, parsley, pepper, potatoes, saffron, tomato sauce, turmeric, walnuts.
• Cauliflower's neutral flavor and color makes it an excellent backdrop for spicy seasonings such as curry. In India, cauliflower is often cooked with turmeric, cumin, and saffron.
• A classic cauliflower dish calls for steamed or boiled florets topped with a cheese or cream sauce.
• Cooked cauliflower can be puréed and used as a soup base, along with cream, seasonings, broth, potatoes, etc.
• Add tiny bits of raw cauliflower to chopped vegetable salads for crunch.
• Use it in casseroles by itself or with broccoli.
• Serve raw cauliflower florets with a variety of taste-tempting dipping sauces.
• Boil cauliflower just until done, dredge in flour and seasonings, and fry until brown.
• Try tossing cauliflower florets with a mixture of butter, sugar, salt, cinnamon, cumin, and pepper, and baking until they are caramelized.
• Marinate steamed cauliflower pieces with other vegetables such as peppers, broccoli, cucumbers, and carrots; season to taste. Serve chilled.
Cook out of the Box 2010 - Winter Box #2 (Peggy covers cauliflower curry and cauliflower and cheese sauce.)
Green Curry Chicken with Broccoli and Cauliflower (serves 2)
1/2 head broccoli
1/2 head cauliflower
1 to 2 cloves garlic, chopped
2 chicken breasts, sliced
1 tablespoon olive oil
1 tablespoon olive oil
2 tablespoons butter
3 tablespoons heavy cream
2 to 3 tablespoons green curry paste
1. Cut the broccoli and cauliflower into bite-sized pieces and steam until they are tender-crisp. Set aside.
2. In a large skillet, sauté the garlic and chicken breasts in the olive oil. When the chicken is cooked through, push it to the outer edges of the pan.
3. Then melt the butter in the center of the pan over low heat. Add the cream and curry paste, blend and stir in the chicken; then turn off the heat. Add the broccoli and cauliflower, cover, and let the flavors meld about minutes.
Credit: Nadine Bayer, The Bluff Country Co-op Cookbook
Roasted Cauliflower (serves 4)
Unopened nut oils will keep for up to 1 year; after opening, store them in the refrigerator and use within a couple months. Pecan oil can also be used in this recipe, but the delicate taste of peanut oil goes exceptionally well with cauliflower.
1 large head cauliflower
1/2 cup peanut oil
Salt and freshly ground pepper
1. Preheat the oven to 375°F.
2. Remove the green leaves from the underside of the cauliflower, cut the head in half, and rinse it briefly under running water. Drain for a few minutes, then pat dry. Slice vertically into 1/2-inch-thick slices.
3. Brush both sides of the slices lightly peanut oil and season with salt and pepper. Lay the slices in a single layer on a clean baking sheet and roast in the oven for 30 to 35 minutes, or until the top of the cauliflower is lightly browned and tender (the bottoms will be deeper golden brown). Serve warm or at room temperature.
Credit: Pam Garetto, Featherstone Farm CSA member