Farm Fresh Feature: Cauliflower
As a part of a collaboration with Hidden Valley Garden, I've developed these recipes to highlight some of Alberta's homegrown veggies. When you are faced with trying to figure out what to do with an unfamiliar ingredient, a little nudge in the right direction is always helpful. The recipes I have been developing have all been aimed at showcasing the versatility of the produce. Cauliflower is a "cruciferous" vegetable, part of the brassica genus. Other vegetables that belong to the brassica group include: kale, cabbage, broccoli, collard greens, kohlrabi, rutabaga, mustard, bok choy, turnips, and brussels sprouts. The name "cruciferous" comes from the latin word "cross bearing". This is because when cauliflower grows, it has four leaves that envelop it, which resemble a cross. Technically speaking, cauliflower is a "flower bud" vegetable, as it is the buds that form the head (also known as the "curd") of cauliflower. Cauliflower can come in the most brilliant colours like "cheddar" orange and bright purple. Romanesco broccoli is vibrant green and made up of fractals (repeating patterns). It really is beautiful! All of the colours have the same flavour so they can be used interchangeably in recipes.
For this second vegetable feature (see the first one here), I'd like to share what I have been cooking up with cauliflower...