Part of the cabbage family, cauliflower is composed of bunches of florets on clusters of stalks. In Mark Twain’s words, “cauliflower is nothing but cabbage with a college education.” When fresh, cauliflower has a sweet, delicate flavor that pairs well with butter, olive oil, garlic, curry, parsley, saffron, cheddar, parmesan, blue cheese, and sun dried tomatoes. Tender, fresh cauliflower can be served raw or blanched with dips and seasoned salts. Cauliflower makes a great addition to many pasta dishes, soups, stews, and curries. Stored in a perforated bag in the vegetable crisper of your refrigerator, cauliflower should last for several days.
The cheddar cauliflower with its beautiful orange color, is going to taste like the white variety and can be used in the same way. It takes well to roasting, grilling, steaming, or served raw with your favorite dip.
Recipes for Cauliflower