Cauliflower Archive

Wednesday, November 20, 2013

cauliflower with brown butter crumbs

cauliflower with brown butter crumbs

This site is 7 years, 4 months and 5 days old, which is exactly how long I’ve been meaning to tell you about one of my favorite ways to make cauliflower. You think I would have gotten around to it already, as it’s the very cauliflower dish I ever knew, but instead I’ve been distracting us with quiches* and soups, and pasta and fritters. It’s a shame, as this is so much easier to make.

everything but the butter
cauliflower in giant florets

My mother used to steam a whole head of cauliflower, and when it was about done, melt a pat or two of butter in a cast-iron frying pan (back when all of our skillets were cast-iron, and I found them heavy and annoying and embarrassingly old-fashioned; oh, Deb), then toss in enough seasoned breadcrumbs (always seasoned “Italian-style” which makes me chuckle because what would Italian seasoning be in Italy, salt and pepper?**) to absorb the butter and cook them until they were a browned together. This would be sprinkled on and pressed against the cauliflower and it’s really no surprise that I become a cauliflower person, is it? Salty butter, brown butter-crisped crumbs will do that to a person.

getting ready to brown the butter

Continued after the jump »

Tuesday, December 4, 2012

cauliflower-feta fritters with pomegranate

cauliflower fritters with feta, yogurt, pomegranate

I know what you’re thinking; you don’t even need to say it: It’s time for a fritter intervention. A frittervention? Here, I’ll go first: My name is Deb Perelman and I have a fritter problem. And I really do. I pretty much want to fritter all the things, all the time — broccoli, zucchini, apples, parsnips, an Indian medley, leeks (here), and potatoes, potatoes, potatoes, I actually have to hold myself back, and try to evenly space my fritter episodes throughout the year, so not to pique your concern about my fritter consumption. It’s not easy because no matter how many times I talk it out in a circle of understanding peers, I fear I will still think that fritters are the answer to most food dilemmas, most of the time.

a big brassicaceae head
big chunks of cauliflower

They’re the ideal toddler vegetable delivery method. Aside a bowl of lightly dressed mixed greens for the lunch I’m supposed to be having (not, cough, leftover pizza), a couple fritters make it all worthwhile. Alone on a plate, dolloped with a creamy yogurt sauce, they’re a happy afternoon snack. And formed intentionally tiny, they belong at a cocktail party. As do you.

partially cooked cauliflower

Continued after the jump »

Thursday, October 20, 2011

cumin seed roasted cauliflower with yogurt

with feta-yogurt, pomegranate, mint

I do this dreary thing every October where I decide on the first day that requires a scarf and a hustle in your step to keep warm that the long, gloomy descent into winter has begun and soon the world will be brown, gray and frozen and this will continue until April or beyond and I might as well stock up on some farro and root vegetables and climb into my igloo because that’s all there will be for a long time. I am clearly no fun at all, and also a little blind as I declare this while stepping over crinkly flame-throwers of leaves, while the sky is still fantastically blue and generally, without even have stepped through a farmers market. Because the markets? Are actually as pretty as they get all year, tables overflowing with everything from carrots to late summer squash, hearty greens, tiny pumpkins, marble-sized potatoes and great big globes of broccoli and cauliflower. It’s now or never to haul it home.

hello, pomegranate season
berries of winter

In the early days of blogging, the phrase Cheese Sandwich Blogs was used to unkindly refer to blogs so dull that their authors would even describe what they had for lunch that day. What we learned, in theory, was that nobody cares what you had for lunch. And yet? I’m going to tell you anyway, because it’s been abysmal: Twice this week already, it’s been cold cereal. Last week was a string of peanut butter and jelly sandwiches on the kind of bread that I purchased for its extended shelf life. I’ve been passing lattes off as breakfast (it’s French and cosmopolitan, right?) and I think we’ve ordered pizza for dinner three times in three weeks (leading to three next-day lunches of cold leftover pizza). As it turns out, even people who love to cook more or less eat terribly when they’re working around the clock to meet a deadline. Or, ahem, have missed a deadline, not that anyone is counting. But today, today I had this for lunch and the world has so much brighter since.

mm, brains

Continued after the jump »

Wednesday, October 20, 2010

cauliflower and parmesan cake

cauliflower cake

I used to make a lot of quiches and savory tarts. I still think they’re one of the food Greats; a delicious, buttery crust and almost any filling you can think of. With a salad of mixed greens and some crisp-tender green beans with flaky salt, I’m not sure I’ve ever needed anything else to fill out a meal. Oh wait, a glass of wine. Now that there is some Deb Meal Bliss.

cauliflower head
boiling

But as you know, things shift. They change. Suddenly, I’m feeding three mouths instead of two and I’m kind of hoping for leftovers and those delicate little tarts don’t stretch as far as I want them to. I want heft. I’m pretty at peace with not rolling out a pastry crust on a harried Monday afternoon.

cooking the red onion and rosemary

Continued after the jump »

Friday, February 19, 2010

cauliflower and caramelized onion tart

roasted cauliflower caramelized onion tart

I realize that — short of admitting that I dislike most flourless chocolate cakes and hamburgers generally don’t do it for me — this is going to be one of the most ridiculous things I have ever said but here it goes anyway: sometimes I forget to taste all of this delicious food.

sliced onionjust starting to cook the onions30 minute caramelized onionstossing cauliflower with oil to roast

I get busy, you see. Sometimes it’s because I’m bringing it to a party and it gets decimated upon arrival, before I even get a bite or a photo. (See also: S’more Pie.) Sometimes it doesn’t finish cooking until it’s really late and night and I’m full from dinner and forget about it until the next morning and it’s really not breakfast food. (See also: Coq au Vin) But most of the time these days I’m juggling baby while trying to edit photos and jot down notes while willing the baked good to cool so I can cut into it and sometimes, the star of the show ends up hanging out lonely on the counter, wondering if everyone up and left for the party without it.

roasted cauliflowerparmesan and gruyere

Continued after the jump »


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