Friday, April 20, 2007

Cauliflower


Two creamy cauli's with their greens still attached.

The greens were sliced finely crossways, quickly steamed and added to a saute of garlicky spinach.

Delicious (why waste all that greenery?).

The heads?

They'll be cooked into a Sicilian-style saffron and tomato sauce for small pasta shells.

12 comments:

Cindy said...

Sounds mighty fine to me! I've never utilised cauliflower greenery before, but you're absolutely right - why waste it?

Lucy said...

Exactly. If the leaves are organic and fresh enough, you can add them to anything.

I'll do anything to eat as many greens as I can in one day.

Susan said...

How would you describe the flavor of the leaves, Lucy? Are they anything like those of broccoli since they're in the same family? I'll pick some up this weekend, but am far too curious at the moment to wait til then.

Lucy said...

They are a little like broccoli leaves Susan, just not quite as delicate. They have a very thick rib down the centre and fine slicing is important. And any old, tough leaves are best left for rabbits, so use the lovely young tender ones wrapped around the creamy head.

They are best in combination with other leafier and prettier greens like chard or spinach and maybe even beetroot tops (how I love beetroot tops) - don't think they work so well on their own though.

With all those good anti-cancer fighting properties, the more of the plant you eat, the better!

Stephanie said...

Inspiration for some weekend cooking! Thank you!

kitchen hand said...

I'm a great leaf-eater as well. Rabe is one of my favourites and we had dandelions out of the back yard recently, not the vegetable garden but growing profusely in the cracks in the concrete. They love a drought.

The pasta dish sounds good.

Lucy said...

Love rabe too kitchenhand. Haven't tackled the dandelions as they are so few and far between in our garden and the previous tenants doused the whole place with industrial stength weed killer days before we moved in last year.

Scary stuff.

Susan said...

I now have my cauliflower and can see a few tender leaves through the packaging. It will be 82 degrees F today (!), but by week's end, temps will be low enough for soup. I'm considering a purée of the leaves and flowerettes together in a curry broth. Thanks for this great idea.

Lucy said...

Susan - what a great idea. Curried cauliflower soup with leaves. Delicious.

Might have a go myself at some stage when it cools down enough here too. Boy, it is hot there in NY at the moment!

Susan said...

We got our break from the unseasonable heat - and more rain. Soup's brewing right now for tomorrow's lunch. The leaves have the most delicate, tiny little ruffled edge. Perfection. Thanks, Lucy, for suggesting the greens.

Lucy said...

Pleasure Susan - I look forward to hearing about your soup. The leaves are tiny, sweet and so pale.

Crazy weather you're having there in New York!

Susan said...

It was a simple, delicious soup, Lucy - just cauliflower, the greens, carrot and onion softened over a low flame with a bit of English-style curry powder and vegetable stock. I did taste a leaf separately; it was tender as a feather, mild but distinctive. Next time I want a bigger head with more leaves. : )