Seasonal Chef: Caulifllower Dishes

Cauliflower is a vegetable in the cruciferous family, which also includes cabbage and broccoli, however cauliflower is the most elegant member of the family.

The name comes from the Latin

caulis,

meaning “stalk,” and

floris,

meaning “flower.”

Choose a firm cauliflower with compact florets that have no sign of yellowing or spots. It should look creamy white. Store cauliflower wrapped in plastic wrap in the refrigerator.

Never heard of a cauliflower steak? Here’s a brilliant idea for vegetarians from Janet Fletcher, author of “Eating Local: The Cookbook Inspired by America’s Farmers.”

For a beautiful platter, buy white, golden (Tuscan cauliflower) and green heads found at farm stands or in gourmet markets. Or for a delicious side dish, make the cauliflower and carrot purée. And finally, the broccoli and cauliflower salad is perfect for a buffet dinner party.

Bon appétit!

Cauliflower Steaks

(Serves 4)

3 to 4 medium cauliflowers, leaves trimmed and stalk cut flat with the base

Extra virgin olive oil for brushing

Sea salt and freshly ground black pepper to taste

1/2 cup tahini, stirred well to blend

1/2 cup water

3 to 6 tablespoons freshly squeezed lemon juice

3 large cloves garlic, minced

Sea salt to taste

About 1/4 cup chopped fresh cilantro or flat leaf parsley, plus extra for garnish

To prepare:

Preheat the grill to moderate heat, approximately 375 degrees on a gas grill, with one burner unlit.

Whisk tahini, water and lemon juice in a small bowl until smooth.

Add garlic, cilantro or parsley, and salt and blend.

Taste and adjust the seasonings.

Set aside.

Trim each cauliflower’s stalk to be flush with the head.

Set it cut-side down on a cutting board.

With a chef’s knife, cut two “steaks” about 3/4 of an inch thick from the center of the cauliflower, so the core holds each slice together.

Repeat until you have several steaks.

Reserve the remaining cauliflower for another use.

Place the cauliflower steaks on a tray and brush both sides with olive oil and season with salt and pepper to taste.

Arrange the steaks over indirect heat.

Cover the grill and cook, turning once, until tender when pierced with a fork, about 15 minutes total.

Remove the cover at the end and move the cauliflower over the direct heat to make grill marks.

Transfer the steaks to a platter and drizzle the tahini sauce over the top.

Garnish with chopped herbs and serve hot or warm.

Pass the extra sauce at the table.

Cauliflower & Carrot Purée

(Serves 6)

1 large head cauliflower, washed and trimmed and cut into florets

4 carrots, peeled and cut into chunks

Extra virgin olive oil or unsalted butter to taste (2 to 3 tablespoons)

Sea salt and freshly ground black pepper to taste

To prepare:

Add carrots to a large steamer filled with 2 inches of water.

Place the florets in the steamer basket above the water.

Cover and steam until the cauliflower and carrots are tender to the point of a knife, cooking time will depend on the size of the vegetables.

Working in batches, transfer the cauliflower and carrots to a food processor and blend until coarsely chopped.

Add 1 tablespoon or so of butter and/or oil.

Season with salt and pepper and process until it becomes a purée.

Transfer to a mixing bowl and continue until all the vegetables are puréed.

Combine the batches, taste and adjust the seasonings.

To serve, bring to room temperature and reheat in the microwave until steaming hot.

Cauliflower & Broccoli Salad

(Serves 6)

1 head white cauliflower, cut into bite-sized florets

1 head broccoli, cut into bite-sized florets

1 large red onion, chopped

1 large red bell pepper, diced

2 stalks celery, cut into fine dice

1/4 cup chopped flat leaf parsley

1 large clove garlic, minced

2 tablespoons Dijon mustard

1 tablespoon white wine vinegar

1 tablespoon freshly squeezed lemon juice

1 tablespoon Hellmann’s mayonnaise

6 to 8 tablespoons extra virgin olive oil

Freshly ground black pepper to taste

Sea salt to taste

Pinch sugar (if desired)

To prepare:

Whisk the garlic, mustard, vinegar, lemon juice and mayonnaise in a mixing bowl until blended.

Slowly whisk in the olive oil until the dressing is smooth.

Season with salt, pepper and sugar.

Mix well.

Taste and adjust the seasonings.

Fill a large stockpot 2/3 of the way full with cold, salted water.

Cook over high heat to bring to a boil.

Drop the cauliflower florets in the water and cook until crunch tender.

Scoop out at once and plunge into cold water and drain well.

Add broccoli florets to the water and cook until crunch tender.

Remove and plunge the florets into cold water and drain well.

Transfer the cauliflower and broccoli to a large mixing bowl.

Drizzle with 2 to 3 tablespoons of the dressing and toss to blend.

Add the onion, bell pepper, celery and parsley to the broccoli and cauliflower.

Add just enough additional dressing to the salad to lightly coat the vegetables.

Taste and adjust the seasonings.

Variation

: Add 1/2 cup cubed cheddar cheese and one cup garlic croutons just before serving.