Wednesday, September 30, 2015

Orange Cauliflower with Parmesan from @DarylWoodGerber




I love to find new things in the grocery store, like a seasoning I haven't used or a cheese I've never tasted. I don't go as far as purchasing some creepy looking fish with tentacles—who knows where that thing has been?—but I can go out on a limb for veggies.

So there I was, walking down the vegetable aisle, ready to pick up a few zucchini when I spied orange or "cheddar" cauliflower. Okay, it looked sort of weird, not quite alien, but weird. However, it was also pretty and goes with the ringing in of autumn. White cauliflower really needs dressing up to look pretty. Not this new version. I gather (from looking online) that there are a number of variations in the color of this vegetable, from coral to sunburst. Fun, right? And they have been around since 1970!!  
Which means I'd probably seen it before but it simply didn't register. According to an article on Saveur, the hue comes from the extra beta-carotene which is naturally stored in its florets, which gives the orange cauliflower 25 percent more vitamin A than the white variety. I'm not a scientist, but I'm buying that explanation. 

FYI, the flavor seems to be the same, maybe a little sweeter. It cooked exactly the same as regular cauliflower. It's a wonderful addition to any plate. I'm not sure why it turned a little "paler" after cooking. I only boil for a short time. So that's a "hmm" moment for me. Maybe that extra beta-carotene seeps out with the steam??


CAULIFLOWER AND PARMESAN

Ingredients:

1 large head orange cauliflower, split into florets
1 tablespoon extra virgin olive oil
1 teaspoon garlic salt or powder
1 teaspoon salt
1-2 tablespoons bouquet garni (*I use Penzeys)
1-2 teaspoons fresh cracked pepper
½ cup Parmesan cheese
More Parmesan for garnish, if desired


Directions:

Blanch cauliflower: In a sauce pan, put 1-2 inches of water. Bing to a boil. Add the cauliflower and boil, with a lid on, for two minutes. Drain off water. Remove cauliflower from pan.




In a sauté pan, heat the olive oil over medium heat. Add the blanched cauliflower. Sprinkle with garlic salt, salt, bouquet garni, and cracked pepper. Stir-fry for five minutes, until cauliflower is tender.


Turn off heat and add Parmesan cheese. Toss. Serve immediately.  Garnish with more Parmesan, if desired.



Savor the mystery!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!


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