Written By Holly Brooke Edibles / Recipes Dec 11, 2014 Cauliflower: A Classy Comeback SHARE VIA: Facebook Twitter PinterestMove over kale, cauliflower is in town and she’s looking mighty fine. In the past year, cauliflower has edged itself to the front of the plate, showcasing a versatility long overshadowed by its green cousin, broccoli. Today, cauliflower is all grown-up and more charming than ever. Gone are the days of steaming and boiling it to a pulp; cauliflower is exceptionally adaptable with a unique texture that absorbs flavour, and serves as an excellent gluten free, dairy free, low-carb substitute. Plus, it’s edible raw, cooked, and pickled.Chefs and home cooks are having a heyday (re)discovering cauliflower’s abilities; mashing, roasting, baking and even thickening soups with it (Example: have you ever had cauliflower cake?).And yet, for how long has this understated vegetable remained in the shadows? Too long if you ask me. Cauliflower is both lovely in form and delicious to eat. It seems that, of all people, Mark Twain) was able to appreciate the cauliflower’s sophisication when he wrote: “Training is everything … cauliflower is nothing more than cabbage with a college education.”Cauliflower in the Victorian-American era was not just any old vegetable — it took years of culitivation to establish its shape and color, nor was it cheap as cabbage (a staple in many homes). With that in mind, Twain may have been commenting on the cauliflower’s versatility and elevated stature in the cabbage family.Cauliflower is a cruciferous vegetable (belonging to the brassicaceae family), which includes cabbage, broccoli, brussel sprouts, kale, and collard greens. The family takes its name from Cruciferae (Latin for cross-bearing) from the shape of the flowers having four petals that resemble a cross. (Source).Cauliflower is the only member of the cruciferous family to lack chlorohyll, giving it its creamy, white color. When the curd (the head) is about 2-3 inches in diameter, its large cabbage like leaves shield the “flowers” from the sun, and protect the plant as it matures.Nowadays you can find a rainbow of cauliflower colors: orange (first discovered in Canada in 1970 from a genetic mutation), purple (due to the presence of the antioxidant anthocyanin) and green (sometimes called “broccoflower,” a hybrid of broccoli and cauliflower).Cauliflower is high in viatmins and minerals and, like other cruciferous vegetables, contains plant compounds known as glucosinolates, believed to have anticancer fighting properties. It’s also high in antioxidnts, including vitamin C (about one cup contains 77% of the recommended daily value), and beta-carotene which help to boost the body’s natural defense against free radicals. On top of it all, it’s high in fiber, vitamin K (an anti-inflamatory), and low in calories (about 25-30 calories per cup). Seriously, how can you go wrong? And unlike potatoes and white flour, cauliflower has a low glycemic index, so it doesn’t spike blood sugar levels. Boom. The comeback kid.Okay, now let’s get down to the fun part – cooking with cauliflower.A simple Google search (All Recipes comes up with a list of 234 caulilower recipes), or quick caulifower browse on Pinterest will give you an idea of how seemingly endless cauliflower’s repetoire is.One of the easiest and tastiest ways to prepare cauliflower is to simply roast it. Wash and break the florettes into bite sized pieces, sprinkle with salt, pepper, minced garlic, and a drizzle of olive oil. Place on a cookie sheet and bake at 450 degrees for 25 minutes. Top with parmesean cheese and then broil for 3-5 minutes.Here are three of my favourite cauliflower recipes: Balsamic Glazed Cauliflower “Wings” Ingredients (sauce):¼ Cup balsamic vinegar2 Tbsp soy sauce (or gluten free tamari)¼ Cup honey or maple syrup1 Clove garlic, crushed1 Tsp finely minced rosemary¼ Tsp saltBlack pepper to tasteCombine together in a bowl and whisk. Set aside. Ingredients (cauliflower):One large head of cauliflower washed and broken into florets½ Cup flour (I use a gluten free blend or brown rice flower)½ Cup milk of choice (I use almond milk) Instructions:Pre-heat oven to 450 degrees, and coat baking sheet with oilWhisk together flour and milk in a bowlToss the cauliflower into batter until thoroughly coatedSpread cauliflower on baking sheet in a single layerBake for 15-20 minutesRemove from oven and pour sauce over cauliflowerReturn to oven for another 5 minutes, flipping once and return to oven for another 5 minutes. Enjoy. Source Vegan Cauliflower “Alfredo” Sauce Ingredients: 4 Cloves garlic1 lb of cauliflower florets (about 1 medium head)½ Cup vegetable broth¼ Cup almond milk1 Tbsp vegan butter or olive oil2 Tbsp nutritional yeast¼ Tsp onion powder¼ Tsp nutmeg½ Tsp freshly ground pepperSalt, to taste 1 bunch steamed asparagus 8 oz fettuccine Method: Bring a large pot of water to a boil, add cauliflower and garlic cloves. Boil until cauliflower is tender (about 10 minutes). Using a slotted spoon, remove cauliflower and garlic, and then add to a blender. Save the cauliflower water for cooking pasta.Add broth, almond milk, butter, yeast, and seasonings to the blender. Blend until smooth (add a little water if it’s too thick). Return pot of water to a boil and cook pasta according to package directions. Drain, add cauliflower sauce to pasta, stir in asparagus and serve.Source Crispy Orange Cauliflower Bites (gluten free and vegan) Ingredients: 1 head of cauliflower, cut into bite sized florets For Flour Mixture: 1 Tbsp flaxseed meal + 2 Tbsp water, allow to sit until thickened1/3 Cup water1/3 Cup corn starch¼ Cup gluten free flour blend1 Tsp oil Method:Blend ingredients together until a nice batter is formed (waffle consistency).Heat up skillet with ½ oil on medium/high heatDip each small floret into batter and cover entirelyFry in oil until completely browned * (or bake at 425 degrees F for 25-30 minutes).Allow to drain on paper towel For Orange Sauce:2 Tbsp oil3-4 Garlic cloves peeled and zested6 Green onions, thinly slicedZest of 1 orange and juice of orange2 Tbsp soy sauce (gluten free)2 Tbsp rice wine vinegarMethod:In a clean skillet, heat oil and garlic for one minuteAdd green onions, zest and juice. Cook for another minuteAdd soy sauce and vinegar and bring to a boil. Toss in crispy cauliflower and coat thoroughlyPlace on top of rice or mixed greens ¼ Cup orange juice1 Tsp corn starch1 Tsp brown sugar Method:In same skillet , add orange juice, corn starch and brown sugarBring to a quick boil, stirring constantlyDrizzle over orange cauliflowerGarnish with green scallions, orange zest and sesame seedsSource SHARE VIA: Facebook Twitter Pinterest Written By: Holly Brooke Holly Brooke is a true B.C. gal. Having lived on the west coast most of her life, except for several years in the Kootenay's where she canoed and fished and lived in a tipi, she's very much at home outdoors and in the kitchen. ... Read More You may also like Recipes March 6, 2023 March April Cover Recipe : Lemony Leek Cod Cakes The unpretentious and delicious fish cake gets an upgrade with chunks of fresh cod, tangy lemon zest, and creamy, sautéed ... Read More Main course / Recipes / Salad November 1, 2022 Vietnamese Lemongrass Grilled Steak Salad All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — A Memory of Lemon Pudding Sweet Endings September ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — Chocolate Custard Cake Sweet Endings September ... Read More Dessert / Recipes November 1, 2022 Masterclass — Candied Citrus Masterclass Candied Citrus Holiday ... Read More Dessert / Recipes September 6, 2022 Masterclass — Plum Clafouti Masterclass July|August Plum ... Read More Comments are closed.