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  Cauliflower—3 ways



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1 head cauliflower, broken into large florets

Steam cauliflower either in a steamer basket or 1/2 inch of water. If you like it crunchy, remove
from heat when a fork meets resistance at the center of each piece. If you like it cooked
through, the fork should easily pierce the floret, but not break it apart.

Cauliflower au Gratin
Place cooked florets in shallow oven-proof dish. Mix together 1/2 cup bread crumbs, 1
tablespoon chopped parsley and 2 tablespoons olive oil or melted butter. Sprinkle over cauliflower
and bake about 20 minutes at 350 degrees, until topping is crunchy.

Herbed Cauliflower
Sprinkle raw cauliflower with 1/2 cup chopped herbs or scallions before steaming as directed.

Mashed Cauliflower “Potatoes”
Mash hot cauliflower with 1/2 cup milk, 2 tablespoons butter, salt and pepper. Try mix-ins
like chives or shredded cheese—stir into hot mashed cauliflower and serve immediately.

Copyright © 2009 Stefanie Samara Hamblen