23 February 2011

The cauliflower saga winds to a close. A recent head of cauliflower harvested became Cauliflower Cheese Soup from the original Moosewood Cookbook. This is the second winner from Mollie Katzen in the cauliflower category. (See earlier post, After the Harvest). Epicurious.com provides luscious ideas for the cauliflower bounty now at local farmers markets. 

Last night, pressed for time I improvised a new cauliflower side dish. I’ll leave naming rights to you. It’s very simple. Adjust quantities per your preference and number of servings.

• Lightly steam cauliflower prepared in serving sized pieces. While cauliflower steams, slice 1-2 scallions into very thin crosswise slices.
• Remove cauliflower to microwave safe serving dish. Sprinkle with your favorite grated cheese. I selected Quattro Fromaggio from Trader Joe’s, a blend of Parmesan, Asiago, Fontina and Provelone cheeses. Microwave cauliflower for 15-20 seconds to melt cheese.
• Sprinkle lemon pepper over cauliflower to taste.
• Scatter sliced scallions over cauliflower and top with a spoonful of roasted sunflower seeds.

The kale seedlings have been at the back of the bus, overshadowed by the cauliflower. But the harvest is over and kale growth has picked up. I grew Red Winter Kale from Botanical Interests last year as well. It was very tender and sweet as advertised and prolific. Two people and their friends and neighbors can only eat so much kale though.