WHAT’S IN Season BROCCOLI & CAULIFLOWER
Both members of the cabbage or brassica family, cauliflower and broccoli are going through a bit of a cultural resurgence at the moment. Both resilient and versatile, they are the perfect vegetables to roast whole, stir-fry, grill, bake or eaten raw and crispy.
ALL ABOUT CAULIFLOWER
The most delicate member of the cabbage family, cauliflower has been malignly lumbered with a comparison to the ears of a much-walloped boxer: ‘cauliflower ear’.
Mature cauliflower is closely related to broccoli, and looks similar. The florets that sprout at the top of the stalks are referred to as the ‘curd’. The creamy, fleshy stalk and mustardy curd becomes pleasingly soft when cooked. Baby cauliflower is also available, and is a great single-serving treat; it tastes great drizzled with white sauce or roasted whole.
Cauliflower adapts to many ways of cooking. It is good simply boiled or steamed and served with a white or cheese sauce, or the classic polonaise garnish of fried breadcrumbs, chopped hard-boiled egg and parsley; or stir-fried; or made into a creamy soup; or into fritters. Indian cooks use cauliflower with other vegetables such as potatoes and peas for vegetable curries. Raw cauliflower florets, with other crudités (raw vegetables) such as carrot sticks, radish, cherry tomatoes and baby beans, can be served with a dip or piquant dipping sauce as healthy appetisers.
PREPARATION
For a cauliflower to be served whole, use a sharp knife to cut off the heavy main stem and cut a cone-shaped core out of the base to allow heat to penetrate; also make deep incisions in any other thick stems. Trim off large leaves, but young ones may be left on. For miniature cauliflowers, cut off the main stems and
