What’s in Season: Cauliflower

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By The Paula Deen Test Kitchen

This fall, welcome cauliflower back into your kitchen: cauliflower.  Distinguished from its mostly green Brassica cousins like Brussels, cabbage, collards, kale, and broccoli, cauliflower is most commonly a creamy white, and is sweet enough to satisfy the starchy component in a meal in both texture and flavor (try our Mashed Cauliflower). Cauliflower is great for absorbing and complementing other flavors, such as curry and other spices, hints of browning from the cast-iron skillet or oven, good-quality olive oil, minced herbs, and chopped toasty nuts. 

Cauliflower is low-carb, low-fat, and offers many nutritional benefits, especially in colored varieties such as orange, which has tons of vitamin A.  If you’re on a health kick, simply wash, core, and trim a head of cauliflower down to its florets to boil or steam with a little salt and pepper. As with all vegetables, steaming retains more nutrients than boiling.

Cauliflower comes in beautiful purples, oranges, yellows, browns, and light greens, (sometimes called broccoflower).  We usually eat the florets, bite-sized pieces from the heads of the plants (called curds), which have been modified to form the tiny, ornamental flowers we know today. Though we have been cultivating this Mediterranean vegetable for centuries, it is still notoriously difficult to grow.  American farmers typically grow Northern European annuals, harvested from summer to late fall.  If you go to a fall or spring farmer’s market, you will likely see green and other colored varieties of mostly Romanesco types, recognizable by their pointy-tipped florets.

In the grocery store, make sure to look for firm, dense heads without spotting, and bright, spritely green leaves (sometimes grocers remove these, but they are protective and are a good freshness indicator).  Cauliflower is best stored in your loosely wrapped refrigerator for about a week.  It can also be blanched and frozen (save the stalks to add a sweet flavor to a vegetable stock).  Some recipes will recommend blanching cauliflower, as in our Marinated Vegetable Salad.

Cauliflower is a great candidate for sautéing, roasting, pickling, incorporating into larger dishes, or serving as part of a vegetable crudité platter with your favorite dip.

For some traditional cauliflower recipes:
Roasted Cauliflower
Leeks and red peppers, onto the baking sheet and into the oven as you make a fast mustard vinaigrette and walk away!

Spicy Penne with Cauliflower
Cauliflower is a great ingredient for pastas and gratins (loves cheese), or for legumes and whole grains like lentils and quinoa!

Cauliflower in soups:
Very Green Soup
Pureed with spinach and garlic – yum!

Apple Cider Butternut Squash Bisque
Featuring a great basic vegetable soup recipe template, with cauliflower or butternut squash as the main ingredient!

For that extra Paula kick, try these original, flavor-popping ideas:

Cauliflower Crust Pizza
Grated, cauliflower mixed with egg and cheese forms a tasty, easy, carb-less crust that’s so delicious, you won’t miss the flour!

In Meatloaf
Sauteed and folded into turkey meatloaf!

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Leave a Comment

Reader Comments:

54321

Your spinach and cauliflower soup called " Very Green Soup" sounds really good. only need to get spinach to make it tomorrow. I am on a low carb diet and my guy is Diabetic so I am looking for low carb meals. I am glad you are putting some on there. I can figure the carb counts out for most. Would be nice if we could get carb counts in a recipe. I know it means more work for your employees, but this would be a great help for diabetics. Hope to see more low carb food from ya. Glad you are back

By kalenapa on March 19, 2014

54321

Paula, I have one of your loaf pans in the green and brown. I tried to buy another size pan but I can't find it anywhere or online. Can anyone help with this?

By Neva Duffy on March 03, 2014

54321

I love your cookie pan but I only want a email just about once a month would be nice there are just to many of they for me. Thanks

By Anonymous on October 22, 2012

54321

Paula, My grandma,my sister and I love Watching your show!

By Cassie Dennis on October 10, 2012

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Paula, I love watching you and your family. I miss seeing your show, I watched you everyday. My son lives in Charleston S.C. He took me to the Lady & Sons to eat. Oh my goodness! People are always telling me that I look just like the cooking lady Paula Deen. I always tell them that you are my hero. May God Bless You Mary Ann
Mary Ann Tharp in A Summer of Burgers on August 15, 2014 at 10:48 pm

Add a few spoonfuls of parmesan cheese to the flour and cornmeal breading and it kicks the tomatoes up another notch. Bev
in Crispy Fried Green Tomatoes on August 15, 2014 at 10:33 am

I just bought Paula's Peach Salad Dressing and wondered if anyone has a good recipe that they use it in?
Melissa in Taste Testing 101 on August 13, 2014 at 8:36 am

Congrats Bobby. Loved the family picture miss you Paula on TV will be watching online. Jack is getting big. Looks like his mom but Matt aka moose has your face. Your eyes cheeks hair even falls to his face like yours except to the left. Good luck on your next venture. You give us other 60+ yr women strength to move on. Keep up the good work.
Carol Bryant in Love at Last on August 11, 2014 at 6:12 pm