Tips and Recipes
for Brookfield Farm Crops

Cauliflower
(Brassica oleracea var. botrytis)

Cauliflower is yet another member of the massive cabbage family. This particular variation has been bred for its white heads, which is achieved by growers who cover the flower with the outer leaves, thus blocking sunlight and the production of chlorophyll. Cauliflowers are very low in calories, but rich in vitamin C, the B complex, and vitamin K-which helps blood clotting).

Recipes:

Curried Vegetables with Dahl

1 1/2 c red lentils
4 - 5 c hot water
1 onion
1 fresh chile, minced
3 tbsp. vegetable oil
4 c. carrots or squash, diced
1 tbsp. mild curry powder
1 tsp. curry
2 tbsp. ginger root, grated
1/2 head of cauliflower
Bring water and lentils to a boil. Reduce the heat, uncover, and simmer for about 30 min. Saute the onion and chile in the oil for several minutes. Add the squash, curry powder, cumin, and ginger and continue to saute for 2-3 minutes, stirring often. Pour in the 2 c. of water. Add cauliflower to the pot. Add the bell peppers, cover, and simmer for 10 minutes. Chop the spinach. Pour the lentils and their cooking liquid into a blender or food processor and puree for 2-3 min. to make a smooth dahl. when the cauliflower is tender, stir in the spinach, the dahl, and the lemon juice. Simmer just until the spinach has wilted. Add salt to taste. Serve hot.
- From the Moosewood Restaurant Cooks at Home,
by the Moosewood Collective

Chilled Marinated Cauliflower
(Adapted from The Enchanted Broccoli Forest)

1 medium cauliflower, broken into florets
¾ cup olive oil
¼ cup lemon juice
2 medium garlic cloves, crushed
½ tsp salt
¼ tsp pepper
½ cup minced onion
½ cup chopped fresh parsley
2-3 fresh leaves basil, minced
1 packed cup of coarsely grated carrotsCombine ½ cup water, cauliflower, olive oil, lemon juice, salt, and pepper in large saucepan. Bring to boil, reduce heat, cover, and simmer until cauliflower is tender, 10-15 minutes. Transfer to serving bowl and chill. Just before serving, mix in remaining ingredients. Makes 6 servings.

Creamy Cauliflower Soup

1 ½ cups potato chunks (no peel)
4 cups light broth or water
1 ¼ cups chopped pale celery
5 cups cauliflower pieces (1 head)1 small onion
1 whole clove garlic
1 tbsp olive oil or butter(1/2 cup dry white wine)1 tsp salt
and peppervariations: add ½ Lb sliced, sautéed mushrooms with marjoram & savory;
½ cup parsley; ½ cup diced red bell pepper; 1 cup corn off the cobCook the potato in the broth. Chop the celery and add. When the potato is nearly done, add the cauliflower and cook until tender. As always in blended soups, the potato must be very well cooked; otherwise the soup will be gluey.
While the vegetables are cooking, chop the onion and sauté it and the garlic clove in the olive oil. Cook them gently until very well done but don't let them brown.
Puree all the cooked vegetables and the onion and garlic in blender or food processor until smooth. To get a very smooth soup, blend or process in small batches.
Stir in the wine, if you choose, and the salt and pepper. Reheat gently, adjust seasoning as needed, and serve. Makes 10 cups.

Storage Tips: