Fresh from the Field: Meet the Brassicas (Part 2)

Welcome back for part two of my Brassica love-in. Just tuning in? There’s no better time to catch up.

It's like a little tree!

Here’s my favorite way of chopping a head of cauliflower. Turn the head over and push the knife into the stem partway through. Next, pry the head apart with the knife. It should break easily. Now lay each half flat-side down and start cutting off floret. If a floret is too big, cut it in half. This way you get nice-looking, easy-to-eat pieces. Some folks are keen to just chop the whole thing into squares, and that’s fine too. The hip thing now is to slice the cauliflower like bread and eat it like steak. No foolin’.

The easiest way to cook cauliflower is to roast it. Turn the oven up to 450°, coat the cauliflower with oil. Any number of flavorings can be added. Curry is popular. BBQ sauce is very good. Cajun spices do well. Sprinkle with your favorite cheese about 5 minutes before pulling. If you’re roasting, why not throw in some carrots or broccoli? Slice the carrots thin so they cook through. 25-30 minutes, at least one flip, and you’re eating.

In theory, it'll look just this delicious

Steaming is another great approach. Fill your home with Essence of Cauliflower. My all-time favorite way of preparing cauliflower is Thai style with coconut milk over rice. Start by steaming some cauliflower florets in a skillet. (Add about a quarter cup of water and the cauliflower to the skillet, place over high heat and cover.) When the water is almost gone I pour out the remainder and add mushrooms. Return to heat and in about a minute add some oil. When the mushrooms start softening I add snow peas or snap peas, zucchini, red onion and garlic. After seven minutes or so, stirring often, I throw in a pre-shaken can of coconut milk. (Don’t sauté too long; the onions will brown and the sauce will not have that wonder full yellow color. Remember, the veggies will cook a little in the coconut milk.) Next: curry, salt and pepper. Turn the heat down and let simmer for about ten minutes, or until the sauce reaches the desired consistency. Serve over basmati rice and garnish with fresh basil.

I know it sounds like a lot of work but you can do it all while the rice cooks. This dish is heavenly.

Peace, Phil