The Accidental Locavore’s mother asked about the season for cauliflower, which I think is fall and winter. She was hoping for some new ways to cook it, as she and my dad really like it. I don’t know why I didn’t get all of that gene, but I do have the love-of-pork gene that she is unfortunately missing. My two favorite ways of eating cauliflower, are Bobby Flay’s cauliflower gratin with goat cheese (like bacon, is there anything that doesn’t go better with chèvre?) from Bar Americain, and a pureed version that makes it like faux mashed potatoes. Since I haven’t mastered the gratin yet, but am working on it, here’s the pureed version adapted from the South Beach Diet. This is not as low in calories as their version, but it uses real foods, not “butter” sprays.
- 1 head of cauliflower cut into small florets
- Milk, cream, sour cream (can all be low fat versions, or not)
- Butter, salt and pepper
- Other options: horseradish, garlic (steam w/cauliflower), chives
Cut the cauliflower into small florets, and steam or microwave until tender and soft.
Puree in a food processor adding milk, cream or sour cream to taste and for desired consistency. Finish with a small amount of butter, salt and pepper.
And an article in Friday’s New York Times says “Older adults appear to be at lower risk for Alzheimer’s disease if they eat a diet rich in fish, poultry, fruit, nuts, dark leafy greens, vegetables like broccoli and cauliflower, and oil-and-vinegar dressing, a new study has found.”
What’s your favorite way to prepare cauliflower?
