Is Cauliflower the new Kale!! The lush, cruciferous broccoli cousin is going to be the 2015 produce king — but unlike the bitter green, cauliflower is versatile enough to be used everywhere: grilled like a T-bone or battered like a chicken-fried steak, served au gratin as a mashed potato substitute, and even on crushed into gluten-free pizza crust. “Cauliflower is a blank canvas that takes on any flavor or personality, try cooking whole roasted cauliflower with garlic ricotta cream sauce. “It’s a great swap for mashed potatoes, a topping for shepherd’s pie, wonderful in curries and fried as steaks,”. These aren’t the boring bulbous cabbage heads that your grandma steamed. Cauliflower’s tastiest trait harkens back to an old episode of “The Dating Game” when one comely contestant asked, “If I was a potato, would you mash me, fry me or bake me?” In cauli’s case, the answer is, “Yes — and more.” From greenmarkets to supermarkets like Whole Foods, there are purple, yellow, green and even sci-fi varieties like romanesco, and professional chefs are using them in exciting new ways. “Cauliflower can do all sorts of culinary tricks ... unlike kale, which doesn’t taste as great to everyone, but became popular through juicing or chopped in raw Cauliflower is moving to the center of the plate.” Aussie chefs are taking the creative cauli-craze and running with it.
Posted on: Thu, 15 Jan 2015 00:56:12 +0000
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