Cauliflower

Fun facts:

Varieties we grow: Romanesco (Veronica), and white (Daneli F1, Twister F1)
Seasonality: Spring and fall
Crop origin: Originally grown in Asia, along the Mediterranean Sea, then in the 1500s introduced to Europe. Cauliflower did not come to the United States until the 1900s.
Health benefits: High in fiber, B-vitamins, and provides antioxidants and phytonutrients that can prevent cancer. Also, rich in choline, which is essesitial for memory and learning.
The Romanesco cauliflower (pictured above) gives us an example of the Fibonacci sequence in nature.

Storage Information:

Temperature: 32-40F
Percent Humidity: 95% RH
Wash? unwashed
How to Store: wrap in a moist towel and store in perforated plastic bag
Where to Store: crisper drawer in fridge
Best Used By: 2-4 weeks

How to prepare: Boil, grill, raw, roast, steam

How to freeze:
Break heads into small florets about 1-inch in diameter. Rinse; drain. Blanch in salted water or add 1 tsp. ascorbic-citric acid mixture per gallon of water to inhibit color changes. Blanch 2-3 minutes depending on size of florets. Cool immediately in cold water; drain, package and freeze.

Featured recipes:

Roasted Garlic Cauliflower

Submitted by apprentice Cheryl Kastanowski

Ingredients:
2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley

Directions:
Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Grilled Cauliflower Steaks and Tahini Sauce

From each head of cauliflower, you can cut two thick ‘steaks,’ slicing from top to bottom near the center to yield a pair of slices each held together by the core. This might seem wasteful if it weren’t for the many uses for the remaining florets. The resulting ‘steaks’ seared on the grill, make a head-turning presentation with a creamy tahini sauce. Use any leftover sauce on grilled vegetables, fish or roasted beets.

Ingredients:
Tahini Sauce —
1/4 cup tahini, stirred well to blend
1/4 cup water
2-3 Tbsp fresh lemon juice
1 large clove garlic, minced
1 Tbs minced fresh cilantro
Kosher or sea salt

2 medium cauliflowers
Extra virgin olive oil
Kosher or sea salt and freshly ground black pepper
Chopped fresh cilantro, for garnish

Directions:
1. Prepare a moderate charcoal fire for indirect grilling or preheat a gas grill to medium, leaving one burner unlit.

2. To make the tahini sauce, in a small bowl, whisk together the tahini, 1/4 cup water, and 2 Tbsp lemon juice until smooth. Whisk in the garlic, cilantro, and salt to taste. Taste and adjust with more lemon juice, if desired.

3. Trim each cauliflower, removing any leaves and cutting the stem flush with the base. Set a cauliflower, cut side down, on a cutting board. With a chef’s knife, cut 2 steaks, each about ¾ inch thick, from the center of the cauliflower, so that the core holds each slice together. Repeat with the second cauliflower. Reserve the remaining cauliflower for another use.

4. Put the 4 cauliflower steaks on a tray and brush one side with the olive oil. Season with salt and pepper. Turn the steaks over, brush the second side, and season with salt and pepper.

5. Place the steaks over indirect heat, cover the grill, and cook, turning once, until tender when pierced, about 15 minutes total. For the final minute or so of cooking, uncover the grill and move the cauliflower directly over the coals or flame to char it slightly.

6. Transfer the steaks to a platter and drizzle with the tahini sauce; you may not need it all. Garnish with cilantro and serve hot or warm.