Wednesday, January 21, 2009

Tri color Cauliflower, who knew?

Cauliflower doesn't come only in white anymore. I was at my local Grocery Outlet last week and noticed these colorful cauliflowers in lime green, purple and orange. The labels said rich in beta carotene and vitamins. I would assume they were colored from the juices of other veggies. I just had to buy them, because they were so beautiful and different. I thought that they would look lovely in a salad. Buying three will inspire me to research cauliflower recipes also. I plan on roasting some florets this week.

Do you have any ideas or recipes for cauliflower you want to share?

1 comment:

Nikki said...

Thats interesting looking... lol. I found a recipe a while back for cauliflower, but haven't tried it yet. Here it is...

Cauliflower Souffle Recipe
1 Cauliflower medium, cut in florets.
2 tb Butter.
2 tb Flour, all purpose.
1 c Milk, Salt & pepper, nutmeg ground.
4 Eggs, separated.
1 c Cheddar cheese, strong, grated.

1. Cook cauliflower in boiling, salted-water until tender, drain well and mash.
2. Melt butter in medium saucepan, blend in flour and cook, stirring over medium heat until bubbly; do not let mixture brown.
3. Meanwhile, bring milk to a boil in another saucepan. Add hot milk to butter-flour mixture and cook, stirring over medium heat until sauce thickens and is smooth. Season to taste with salt, pepper and nutmeg. Remove from heat.
4. Lightly beat egg yolks and stir into sauce.
5. Then stir in cheese and cauliflower until smooth.
6. In a large bowl, beat egg whites until stiff but not dry.
7. Fold cauliflower mixture gently but thoroughly into beaten egg whites. Pour into a buttered 2 quart (2 L) souffle dish.
8. Bake in preheated 350F oven for 30 to 40 minutes, or till puffed, firm and lightly browned.
9. Serve at once, serves 4-6 people.