The cauliflower of a thousand faces

Winter and early spring are not yet abundant in fresh seasonal vegetables and fruits. However, the trend towards seasonality is also worth keeping in mind for the sake of sustainability, even in these gloomy times.
Cauliflower, for example, which has been under-interpreted for so long, can be used to create wonderful and varied dishes that are guaranteed to delight even the carnivores.

History of cauliflower

Cauliflower is said to have originated in Asia Minor and is believed to have been used exclusively in Italy until the 16th century. After that, it burst into French cuisine, then into Europe, and from the 1600s onwards, it conquered overseas.

Cauliflower is a quick and easy cooking ingredient: it doesn't need to be peeled, cooks quickly or steams quickly and is delicious not only as a side dish but also as a meal in its own right. The roses are practically the equivalent of the inflorescence, the part we eat - similar to broccoli.
The most common variety is white, but there are also some with a purple tinge. Their colour is caused by the anthocyanin responsible for the colour of red wine and purple cabbage. In addition to its excellent aesthetic properties, this 'colouring agent' has valuable properties: it lowers cholesterol and helps prevent cancer.

Cauliflower is very rich in vitamin B and C, as well as folic acid, potassium, calcium and magnesium. It is rich in fibre and low in carbohydrates and fat, making it a very popular staple for dieters.

Cauliflower recipes

Cauliflower is an excellent base for soups, stir-fries, stews instead of meat, fried as a dish or as a curry.

First, here's a simple but delicious recipe for a single dish:

Cauliflower in a pan

Ingredients:

1 head of cauliflower
1 large spoonful of butter
2 tablespoons of flour
1.5 dl of milk
salt
ground pepper
1 teaspoon of nutmeg
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First, cook the cauliflower. Once cooked, drain the head thoroughly, then break it into roses and place in a greased baking pan and season lightly with salt.
I then make a béchamel sauce. For this, I melt the butter in which I also lightly fry the flour and add milk to the mixture. Whisk the mixture until smooth. Once it is ready, season the sauce with salt, pepper and nutmeg and pour it over the cauliflower. Top with grated cheese to taste and bake until golden brown.

Our second recipe is an alternative to meatloaf. Here's the recipe for a wonderful cauliflower meatloaf:

Cauliflower meatloaf

Ingredients:

1 head of cauliflower
2 eggs
2-3 tbsp breadcrumbs
1 dl of fat
salt, pepper, marjoram to taste
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Cook the cauliflower, broken into roses. When tender, drain and mash with a fork. Season to taste with salt, pepper and marjoram.
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Then add the eggs and breadcrumbs to the spiced cauliflower and mix the ingredients. If the mixture is too soft, add more breadcrumbs.
Once the mixture is kneadable, make scones and fry in hot fat for 2-2 minutes per side until red and crispy.Serve with salad and sauces, dips.

Try the cauliflower dishes on our menu, get inspired by KIOSK's selection!