Cauliflower: the Misunderstood Vegetable!

   Ah, the mighty cauliflower. Often scoffed at and sometimes ignored, this cruciferous vegetable may just be misunderstood. It is truly versatile and full of flavor. And, containing potassium, iron, zinc and vitamins A and C, it is a nutritional bargain. Much of the nutritional value is lost with lengthy cooking, however, so don’t hesitate to eat it raw.
  Cauliflower is a member of the cabbage family and is available in white, green and purple. It is now very chic in restaurants in a gourmet baby size as well as a variety that has been developed by crossing it with broccoli called broccoflower. In all sizes and colors, it is delicious.
   Typically though, it is found white. Choose cauliflower that is creamy white in color and unblemished. The leaves should be bright green with no signs of yellowing. The leaves may also be eaten but they take a bit longer to cook and are stronger in flavor.
   Cauliflower keeps its nutrients only a few days so use it as soon as possible. You may store it for a few days wrapped in plastic wrap in the refrigerator  When you are cooking it, do not overcook it as it will turn a nasty gray color and become bitter in flavor.
  A perfect snack is simply cauliflower florets dipped in low fat blue cheese or ranch dressing. It is delicious, nutritious and will satisfy with a hearty crunch. So get to know cauliflower. You might just make a wonderful friend.

Cauliflower Tempura
About 24 cauliflower florets
1 egg
2 cups rice flour
3/4 to 1 cup ice water
2 tablespoons soy sauce
2 tablespoons blond or black sesame seeds
1 teaspoon fresh minced garlic
Rice bran or peanut oil for deep-frying
Peanut dipping sauce (see below)
Place a medium mixing bowl inside a bigger bowl filled half way with ice.  (The key to
crispy tempura coating is a cold batter.)  Whisk together egg, rice flour, and enough ice water to make a paste. Add soy sauce and enough water to make a thick, lumpy batter. Stir in sesame seeds. Add garlic and mix well. Heat 5 inches of oil in large stockpot or wok over medium-high heat.    Dunk cauliflower florets in batter and place immediately into hot oil.  Deep fry cauliflower until golden and slightly tender, about 5 to 7 minutes. Remove cauliflower to paper towel lined tray and keep warm in oven while frying the balance. Serve hot with Peppered Peanut Dipping Sauce.  Makes about 8 servings for an appetizer.

Peppered Peanut Dipping Sauce
1 cup chunky peanut butter
1 cup coconut milk, unsweetened
1/2 cup seasoned rice vinegar
1-tablespoon fresh minced garlic
1-tablespoon fresh minced ginger
1 dash soy sauce or to taste
Crushed black pepper to taste
Blend ingredients together well.  Cover and refrigerate until ready to serve.
Makes about 2 1/2 cups.

Creamy Curried Cauliflower Soup
2 ounces butter or olive oil
1 head cauliflower, trimmed and chopped
1 potato, chopped
2 leeks, white only, rinsed and chopped
1 clove garlic, minced
4 cups chicken or vegetable stock
1 tablespoon fresh minced ginger
1 teaspoon mild curry blend
1 teaspoon cumin
1/4 cup chopped fresh cilantro
1  cup cream
salt and pepper to taste
Minced fresh parsley for garnish
Heat the butter or oil in a soup pot or Dutch oven and in it sauté the cauliflower, potato and leek until tender, about 12 minutes.  Stir in the garlic and sauté a few minutes more. Remove from heat and cool about 15 minutes. Scrape the contents of the pan into a food processor fitted with a steel blade.  Pulse until coarsely pureed. (For a more country style soup, you may mash the vegetables in a bowl with a potato masher or back of a serving fork.)  Return the vegetable to the pan and place over medium heat. Slowly stir in the stock and add the ginger, curry, cumin and cilantro. Bring to a simmer and simmer gently while stirring frequently for about 10 minutes. Whisk the cream into the soup. (You may substitute skim milk for the cream if you are counting calories.) Season with salt and pepper and return the soup to a simmer while stirring constantly. DO NOT BOIL! Ladle the soup into warmed bowl and sprinkle with a bit of chopped parsley for garnish. Makes about 6 servings.

Cauliflower Blue Cheese Salad
1 head cauliflower, trimmed and chopped
1 red bell pepper, trimmed and chopped
1 bunch scallions, trimmed and chopped
2 stalks celery, chopped
1 1/2 cups mayonnaise
1/3 cup red wine vinegar
1 tablespoon granulated sugar
1 tablespoon chopped fresh dill or 1 teaspoon dried
1 teaspoon dried Italian herb blend
1 cup crumbled blue cheese
Bring a pot of salted water to a boil and place the cauliflower in the boiling water. Boil for 90 seconds. Drain cauliflower in a colander and run cold water over the cauliflower to stop it from cooking further. (This is known as blanching.) Drain well.
Place the cauliflower, bell pepper, scallions and celery in a mixing bowl suitable for tossing. In a smaller bowl, blend together the mayonnaise, vinegar, sugar, dill, and herbs. Stir in the blue cheese. Pour the dressing over the vegetables and toss to mix well. Cover and refrigerate over night. Makes about 8 servings.

Cauliflower Parmesan
3 ounces butter
1 onion, chopped
1 head cauliflower, trimmed and chopped
2 cloves garlic, minced
1/2 cup chopped fesh parsley
1 teaspoon dried Italian herb blend
1/4 cup extra dry vermouth.
2 tablespoons cream
1 cup Parmesan cheese
2/3 cup breadcrumbs
1 tablespoon melted butter
Heat the butter or oil in a soup pot or Dutch oven and in it sauté the onion and cauliflower until tender. Stir in the garlic, parsley, herbs and vermouth and sauté a few minutes more.  Remove from heat and add the cream and Parmesan  to the pan and mash the contents together into a lumpy marriage of flavor. Place in a buttered baking dish and press into an even layer. Sprinkle the breadcrumbs over the top and drizzle the butter over that. Bake about 10 minutes or until very hot and then run the casserole under a hot broiler just to brown. This will happen quickly so be careful not to let it burn. Serve immediately. Makes 6 to 8 servings. (I can eat most of this as supper all by myself!)

Quick Sesame Cauliflower Stir fry with Shrimp
1 head cauliflower
2 tablespoons peanut or vegetable oil
2 bunches scallions
1/2 cup sesame seeds
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
2 tablespoons soy sauce
1/4 cup dry sherry
1 pound peeled and deveined large raw shrimp
Trim the florets from the cauliflower head and discard the stems. Cut the florets into bite-sized pieces. Heat the oil in a wok or large sauté pan over high heat and in it sauté the cauliflower for 2 minutes. Add the scallions, sesame seeds, garlic and ginger and sauté another minute or two. Add the remaining ingredients and stir fry just until the shrimp are cooked, about 3 more minutes. Serve over rice or pan fried noodles. Makes 4 servings.