Cauliflower

Cauliflower can be eaten raw or cooked, with a focus on nutty tones.

Flavor

How to use it

Get that Crunch. Roasting at high heat initiates the Maillard reaction, drying the surface for crispness.

Silky Purees. Boiling gelatinizes starches, blending results in a velvety soup base.

Common mistakes

• Wet cauliflower during roasting results in sogginess instead of caramelization.
• Cooking too long releases sulfur compounds, creating strong odors.

What goes with cauliflower

• Garlic. Garlic's strong aroma overpowers cauliflower's subtle flavor.
• Cheddar. Melted cheddar blankets cauliflower, creating a creamy, tangy dish.
• Cumin. Cumin highlights cauliflower's nuttiness when roasted together.
• Butter. Butter carries cauliflower's mild aroma and helps browning.
• Capers. Briny, pungent capers cut through cauliflower's mild, sweet flavor, as in roasted Sicilian-style dishes.
• Gruyere. Gruyere's nutty, savory melt suits mild cauliflower in a gratin.
• Hazelnut. Toasted hazelnut adds crunch and nutty sweetness to roasted cauliflower.
• Olive oil. Olive oil helps cauliflower brown and carries its sweet, nutty flavor.

Try tonight

• Roast with olive oil and herbs for simplicity.
• Blend with broth and garlic for a smooth soup.
• Include in curry for flavor absorption.

Storage

Keep in the refrigerator and use within a week for optimal freshness.