Cauliflower is the New Potato, or Kale, or Something

Consider the cauliflower; a crociferous vegetable grown in cool weather.  Here in California it is available most of the year round.  You can find it on restaurant plates, accompanied by broccoli and carrots, steamed until they are limp, wilted and tasteless.  Cauliflower has erupted in the past year to be the next "it" food, you will find recipes for it from pizza crust, to "planks" that vegans adore roasted in the oven, and now Trader Joes' is selling it riced, so you don't even have to cook it before you use it.

Cauliflower comes in colors, and as you would suspect, the darker the color, the more beneficial it is for you.  White cauliflower contains high levels of vitamin C, A, calcium, folate, and cancer fighting
phytochemicals.  Its brothers and sisters, the purple, green and orange, all contain higher levels of these nutrients.  So bottom line, cauliflower is good for you.  But, how do you make it so that your family will love it.  If they have had that trio of carrots, cauliflower and broccoli residing limply on their plate, you have to work some magic for them to try something else.

Today I decided to try something new; a variation on arancini, the deep fried risotto balls that I love so much, but using cooked cauliflower, and Romanesco instead of the leftover risotto to form the balls.

Romanesco---Love the way this looks

Start by cooking 4 cups cauliflower in boiling salted water until tender.  Drain thoroughly and season liberally with salt and pepper.

Saute 1 finely chopped shallot and 2 garlic cloves in a bit of olive oil until tender.  Cool the mixture, and add to a food processor.

 Process the cauliflower, shallot mixture, 1 cup fresh bread crumbs, 1 cup grated Parmigiano Reggiano cheese, and 2 egg yolks.  Taste for seasoning, and adjust using salt and pepper. 

Using a portion scoop, form the mixture into balls, and roll in panko or bread crumbs.  Refrigerate for at least 2 hours.

Heat 2 to 3 -inches of vegetable oil to 350 degrees, and deep fry the balls until golden brown, turning frequently.  Drain on paper towels, and serve warm.

These would make a great snack for Super Sunday.  You can freeze the balls before frying---fry them frozen.  If you would prefer to use less oil, form the mixture into 1/2-inch thick silver dollar pancake size patties, and fry in a bit of oil in a non-stick pan. 

I hope you'll try cauliflower, many people are using cauliflower instead of starches like potatoes, to try and cut down on their carb intake.  I think cauliflower is a terrific vegetable no matter how or when you serve it.  Buon appetito!

cancer-fighting phytochemicals know as glucosinolates - See more at: http://www.specialtyproduce.com/produce/Cauliflower_112.php#sthash.u1qVLRLy.dpuf

cruciferous vegetable

The Most Wonderful Time of the Year

As Thanksgiving approaches, most parts of the country are finally feeling a bit of a nip in the air, and some parts have already had snow. Today it's 76 degrees here in San Diego, and although I know it's November, it feels like summer.  I love the Thanksgiving holiday, and have taught many Do-Ahead Thanksgiving classes in my day.  This is the first year I won't be teaching Thanksgiving, and since I'm not teaching, I thought I'd start giving some helpful hints and a few recipes for the holidays.
Last Friday night, I taught the Specialty Produce Farmer's Market Box class at Great News.  It's one of my favorite classes to teach, and this was the box we got that night.  One of my favorite recipes from the class is a baked cauliflower and goat cheese dip that I developed after having it at a local restaurant.  It is delicious, and a nice start to any evening, but might be a great start for your Thanksgiving meal.  It can be made ahead, and then baked when you are ready.  Make sure to have plenty of baguette slices because this one will go fast!  Buon appetito!

Baked Cauliflower and Goat Cheese Dip

Serves 6

1 head cauliflower, cut into florets

Salt and pepper

2 tablespoons unsalted butter

2 garlic cloves, minced

1 medium shallot, finely chopped

Pinch red pepper flakes

1 tablespoon Dijon mustard

4 ounces cream cheese, softened

8 ounces goat cheese, softened

1/4 cup freshly grated Parmigiano Reggiano cheese

1/4 cup fresh bread crumbs

1 tablespoon extra-virgin olive oil

1 tablespoon finely chopped Italian parsley

Toasted baguette slices or fresh vegetables to dip

1. Preheat the oven to 350 degrees. Coat the inside of a gratin dish with non-stick cooking spray. 
2. In a 5-quart saucepan, heat 3 quarts of salted water. Add the cauliflower, and simmer until the cauliflower is crisp/tender, about 6 minutes. 
3. Drain thoroughly and season with salt and pepper. Set aside to cool. 
4. In a small skillet, melt the butter, and sauté the garlic and shallot for 2 minutes, until fragrant, add the red pepper flakes, and swirl in the pan for 10 seconds. Set aside to cool.
5. Place the cauliflower, garlic butter, Dijon mustard, cream cheese and goat cheese in a food processor, and process on and off until the mixture is smooth, with a few chunks of cauliflower. 
6. Taste for seasoning and adjust using salt or pepper. 
7. Transfer the mixture to the prepared baking dish. 
8. Do-Ahead:  At this point, you can cover and refrigerate the dip for 2 days. Before baking, remove the baking dish from the refrigerator 30 minutes before baking, and proceed as directed. 
9. In a small bowl, combine the Parmigiano, bread crumbs, oil and parsley, and stir until the crumbs are moistened. Sprinkle over top of the cauliflower mixture, and bake for 15 to 20 minutes, until the dip is bubbling and the topping is golden brown. Spread on crackers, baguette slices, or use as a dip for vegetables.