cauliflower

many dates

Cauliflower is readily available in local stores fresh and frozen, although the fresh ones tend to be small and very expensive during the off-season.

Unlike broccoli, I find that frozen cauliflower loses much of its taste compared to fresh ones.

WARNING:
Don't leave your cauliflower wrapped in plastic in the refrigerator too long. It tend to grow black fungus which can destroy much of the cauliflower head without much visible damage on the outside.

raw cauliflower

I like to eat cauliflower raw as a snack and I don't need any sauce with it. I always eat the central stem raw, even if I cook the cauliflower itself.

steamed cauliflower

2017-05-04 a.o.

This is my preferred method for cooking fresh cauliflower. Almost all cauliflower heads fit in my 2-qt. saucepan, and even those can be made to fit without cutting much. A cup of water is all I need to make this.

This is how I cook cauliflower before doing anything else with it. It is amazingly good for being so simple.

The cauliflower stem and greens are edible too, but I have never tried the greens.

INGREDIENTS

This is what you need for 2 servings:

1 cauliflower head
S&P

Pic1: raw cauliflower head

Directions

Pic2: add 1 cup water
Pic3: all done
Pic4: add cheese

Cut away all the leaves and the stem of the cauliflower.
Cut away any black spots. Rinse.
Place in a 2-qt. saucepan.
Add up to 1 cup water. I do not add salt or spices.
Make sure there is enough water that you don’t cook your saucepan dry.
Cover. Bring to a boil.
Keep at a steaming high simmer for 6-12 minutes, depending how big it is and how soft you want it.
At 6 minutes, it is firm. At 15 minutes, it will fall apart.
Remove and let cool somewhat.
Serve as is on a plate, with a knife to cut wedges out of the cauliflower head.

Optional:

Quarter the cauliflower head.
Sprinkle gruyere cheese all over the cauliflower.
Gruyere is a better choice for cauliflower than cheddar cheese.
Cover and rest 5 minutes to let the cheese melt. (Pic4)
This one was a cheddar cheese blend.
That is not my preferred cheese for this, but it shows better in the pictures.

b. béchamel cauliflower

2014-10-27 a.o.

Cauliflower is already delicious without any frills. Adding a sauce makes it smoother.

Béchamel is mild enough to not overpower the cauliflower taste. I have used cheddar (Pic4) but it is imo not the best choice for cauliflower.

INGREDIENTS

This is what you need for 2 servings:

1 cauliflower head
2 cups béchamel sauce
1 cup melting cheese of your choice, grated

Pic5: cheesy béchamel cauliflower — 2017-05-04

Directions

Pic6: cauliflower with cheesy béchamel sauce — 2014-10-27
Pic7: roasted cauliflower with béchamel — internet picture
Pic8: béchamel cauliflower casserole — internet picture

Options:

Mix cheese in with the sauce
Steam the cauliflower. Serve the sauce over the cauliflower. (Pic5+6)
Steam & roast the cauliflower. Serve the sauce over the cauliflower. (Pic7)
Steam or roast the cauliflower.
Pour the sauce over it.

c. béchamel cauliflower casserole

INGREDIENTS

This is what you need for 2 servings:

1 cauliflower head
3 cups béchamel sauce
- 2 tbsp. flour
- 2 tbsp. olive oil
- 3 cups WARM milk
2 cups melting cheese of your choice, grated or chopped.
I used Swiss cheese and at the end nacho cheddar cheese.

2020-07-30

Pic8-10: prepare béchamel sauce

Prepare béchamel sauce as usual:
- Fry 2 tbsp. flour in 2-3 tbsp. olive oil for 5 minutes.
- Remove from the heat and add 1/2 cup of milk. (Pic9)
  The mixture should thicken immediately.
- Add the remainder of the warm milk.
- Heat over low heat until the sauce thickens again.
- Simmer 10-15 minutes while stirring regularly to avoid burning.

Pic11-13: finishing up with nutmeg & cheese

Finish the sauce by adding S&P, nutmeg to taste.
Add half of the cheese and stir until melted.
The sauce should be quite thick by now.

Pic14: cooked cauliflower
Pic15: with cheese
Pic16: with cheesy béchamel sauce

Cook the cauliflower until done.
Break up in florets and spread out in an oven-proof dish. (Pic14)
Add the remainder of the cheese. (Pic15)
Pour the sauce over the cauliflower and mix to fill in air-gaps. (Pic16)

Pic17: spices
Pic18: nacho cheese
Pic19: all done

I also added extra spices (Badia complete) and some leftover nacho cheddar cheese I had in the refrigerator for extra color.
Bake for 30-40 minutes at 350 ºF. The sauce should be bubbling vigorously.

2020-07-30

Pic20-22: served

I served this with pork chops, beefsteak tomato and quinoa rice.
I used leftovers in combination with a variety of different meats over the following days.
Enjoy.

d. cauliflower casserole soup

2020-08-01

Of course, I had leftovers. I turned them into soup.

Directions

2020-08-01

Pic23-25: cauliflower potato soup

Combine leftover cauliflower casserole, zucchini stoemp and milk in a saucepan.
Mix and heat to near-boil.
Serve immediately.
Enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org