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.


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      |

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