Cauliflower

Background Information:
Cauliflower is available January through April. Depending on the weather and insects this is always subject to change.

Basic Cooking Strategies:
Blanch in boiling water for 3-4 minutes, then plunge in ice water to stop the cooking process. To serve, heat slowly in butter with herbs and garlic. Alternatively, cook in a sauté pan over high heat with crushed garlic and butter for 1-2 minutes, add liquid (water, stock or white wine). Cover and cook until done, 3-4 minutes.
Cauliflower can also be roasted and eaten raw. It can be pureed in a food processor and used as an alternative to rice in many recipes.

Storage Information:
Eat within 4-5 days for optimum freshness. Blanched cauliflower can be drained and frozen for use later.

Recipes:

Curry Coconut Cauliflower Soup
Roasted Cauliflower Gratin
Cauliflower Fritters
Cauliflower Couscous Salad
Cauliflower and Fennel Gratin

Rancho Piccolo      |     1120 Commerce Avenue # 7, Atwater, CA 95301      |     (209) 201-1053      |     ranchopiccolo@hotmail.com

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