Cauliflower is the mildest tasting member of the brassica family (broccoli, kale, cabbage). It has a sweet and slighlty nutty flavor. It is best braised or steamed. Cauliflower is low in fat and high in dietary fiber, folate, and vitamin C.

Copenhagen-Style Cauliflower Soup

1 ¾ lb cauliflower flowerets
1 Tbs lemon juice
4 Tbs butter
½ cup finely chopped celery
1 cup chopped onions
4 Tbs flour
6 cups chicken broth
2 tsp salt
½ cup heavy or light cream
Freshly ground pepper
2 Tbs finely chopped chives

Break ¾ pound of the cauliflower flowerets into small flowers ½ to ¾ inch across. Drop into boiling salted water with ½ Tbs of the lemon juice; blanch for 2-3 minutes until just barely tender. Remove, run under cold water, drain and set aside.

Meanwhile, melt 2 Tbs of the butter, add the celery and the onions and cook until wilted, 5-10 minutes. Add the flour. Whisk the broth into the mixture and bring to a boil, reduce heat, and simmer for 5 minutes. Chop the remaining cauliflower into small pieces. Add the chopped cauliflower and the salt to the broth, partially cover, and simmer for approximately 15 minutes or until the cauliflower is very tender. Purée in a food processor. Then, put back in pan, add cream, and season with salt, pepper, and remaining lemon juice to taste. Stir in the reserved flowerets, and reheat. Add the remaining butter, and sprinkle with chives. (Makes about 2 quarts)

Marinated Cauliflower (Salad)

1 lb cauliflower flowerets
1/4 to 1/3 cup chopped fresh basil
1 tsp oregano
1 clove garlic, crushed
1 cup white wine vinegar
½ tsp mustard seeds
Salt and freshly ground pepper
3-4 Tbs olive oil
½ Tbs chopped parsley
2 Tbs chopped scallions (optional)

Blanch flowerets in boiling salted water for 3 minutes. Drain; put in bowl along with basil and oregano. Bring to a boil the garlic, vinegar, and mustard seeds. Pour over cauliflower, stirring to mix well. Cover. Refrigerate for 8 hours or overnight, stirring once or twice. Drain, drizzle with oil, and toss with parsley and scallions. (Makes 4 cups)

Spicy Cauliflower

1 ½ lb cauliflower flowerets
2 tsp ground ginger
2 tsp ground cumin
1 tsp ground cardamom
1 tsp ground coriander
½ tsp turmeric
½ tsp cayenne pepper
2 tsp salt
Dash of sugar
2 Tbs oil
4 Tbs butter
1 cup chopped onions
½ tsp mustard seeds
1 ½ cups puréed tomatoes
2 Tbs chopped green chilies (optional)
2 Tbs chopped parsley

Trim and cut flowerets into equal size pieces. Combine spices, salt, and sugar. Heat the oil and 2 Tbs of the butter in a large sauté pan; lightly brown the flowerets. Remove and set aside. Add the remaining butter and the onions, and cook until the onions are wilted, 5-10 minutes. Add spices and tomatoes. Simmer for 4-5 minutes until sauce is slightly thickened. Add flowerets, stirring until coated with sauce. Add chilies. Simmer, covered, for approximately 20 minutes or until the cauliflower is tender. Sprinkle with parsley. (Serves 4-6)