These three are from View from the Bay CBS 5
Healthy recipes using colorful cauliflower.
Orange Cauliflower Gratin
Preheat oven to 375 degrees
3 Tbsp. Butter
1 ea. Orange Cauliflower stem, sliced thin
3 ea. Shallots sliced thin
3 Tbsp. Flour
2 c. Milk
1 ea. Nutmeg, grated
1/4 c. Horseradish
1/2 tsp. Tabasco
Kosher salt, to taste
1 Head Orange cauliflower Fleurette's, stem reserved
2 c. Grated Gruyere cheese
Fill a medium saucepan with salted water and bring to a boil. Cook Cauliflower Fleurette's until tender, about 3 minutes. Then place in an ice bath to stop the cooking. Meanwhile melt the butter in another saucepan adding the stems, shallots and a pinch of salt. Cover and cook over a low flame, stirring often until very tender and soft. Add flour and stir for two more minutes. Add milk, nutmeg and bring to a simmer adding more salt if needed. When mixture thickens take off the heat and place in a blender adding the horseradish and Tabasco. Carefully blend the mixture adding a little more milk and adjust seasonings. Toss the sauce with the Fleurette's and 1 cup of the cheese and place in a gratin dish. Put the remaining cheese on top and bake for 40 minutes until golden brown. Enjoy!
Purple Cauliflower in Salsa Verde
1 Head Purple Cauliflower
2 ea. Hard boiled eggs diced fine
1 bunch Italian parsley chopped fine
2 ea. Garlic cloves chopped fine
3 ea. Anchovies chopped fine
Extra virgin olive oil
Salt and Pepper
Cut cauliflower into small 2 inch pieces and cook in boiling salted water until tender. Cool in an ice bath and drain. Combine all other ingredients and adjust oil and season to taste. Toss salsa with cauliflower and serve room temperature as a tapas appetizer
Caramelized Green Cauliflower Saute
1 Head Green Cauliflower
2 Tbsp. Peanut oil
3 Cloves Garlic thinly sliced
1 Tbsp. Honey
1 tsp. Chili garlic sauce
Maldon Sea Salt
Cut cauliflower Fleurette's and quickly cook them in salted boiling water. Drain and run under cool water. Dry well on a kitchen towel. Heat a large saute pan on high heat. When pan is hot add oil until it starts to smoke a little. Very carefully add cauliflower and stir until it begins to caramelize. Add garlic and drizzle in the honey stirring constantly. When garlic begins to brown add chili sauce and sea salt. Stir one more time and serve.
About colored cauliflower:
While white cauliflower is a source for fiber, folate, vitamin C and complex carbohydrates, each of the more colorful varieties brings even larger doses of nutrients to the table. Orange cauliflower is especially high in beta-carotene. The purple variety is recognized for anthocyanins, also found in red cabbage and red wine. Green cauliflower is credited with having significant amounts of beta carotene, vitamin C and Vitamin A. According to the American Dietetics Association, the antioxidants in these varieties may all have cancer-fighting benefits.
Compared to white cauliflower, each color variety varies slightly in taste. For example, orange cauliflower has a slightly nutty flavor with a creamy texture while the green variety is slightly sweeter.