Rainbow cauliflower

Discussion in 'Food & Cooking' started by koukouvagia, Oct 16, 2012.

  1. koukouvagia

    koukouvagia

    Messages:
    7,401
    Likes Received:
    632
    Exp:
    Home Cook
    I came upon some rainbow varieties of cauliflower at the supermarket today including white, golden, green and purple!  I was just looking for some to make soup but I've never worked with any of these varieties before.  Any insight to what makes each unique and/or ideas on what to do with each kind?
     
  2. petemccracken

    petemccracken

    Messages:
    3,401
    Likes Received:
    160
    Exp:
    Professional Chef
    Blanch, then sauté a mixture of flowerettes for an interesting side.

    When blanching the purple, acidify the water to protect the color, the orange and green will be ok.

    Flavorwise, I've found little difference.

    I think a soup would be a waste of the colorful product.
     
     
  3. koukouvagia

    koukouvagia

    Messages:
    7,401
    Likes Received:
    632
    Exp:
    Home Cook
    Thanks, I wasn't going to make soup out of it except maybe the golden cauliflower would be nice as a soup.  It's too much cauliflower just for my family to get one of each for one dish so I have to buy one a time.  Purple is first!
     
  4. french fries

    french fries

    Messages:
    5,232
    Likes Received:
    339
    Exp:
    At home cook
    I've had all of those, and in my experience the only difference is in the way they look. 
     
  5. koukouvagia

    koukouvagia

    Messages:
    7,401
    Likes Received:
    632
    Exp:
    Home Cook
    Hit me with a good recipe to showcase the cauli please!
    I don't doubt it.  But I'm sure that given the brilliant colors they might offer more phytonutrients as well.  I'm tempted to make Siduri's famous cauliflower/garlic pasta but I'm fighting the urge because I'm laying low on carbs at the moment. 
     
  6. ed buchanan

    ed buchanan

    Messages:
    3,355
    Likes Received:
    44
    Exp:
    Culinary Instructor
    blanched , shocked then saute with bacon and garlic lightly and put into a skinless scalloped hollowed tomato topped with lite butteed crumbs and under broiler a minute
     
    Last edited: Oct 17, 2012
  7. planethoff

    planethoff

    Messages:
    476
    Likes Received:
    232
    Exp:
    Other
    Mix 1/4 cup favorite curry spice blend with 2 tblspn canola oil and 2 tblspn rice wine vinegar.  toss to coat.  Set in fridge 4-6 hours. Sprinkle with Salt and Pepper,roast at 450 for @30min or until browned and crispy.  S & P to taste.  

    My curry blend:

    5   Tumeric

    5   Paprika

    3   Corriander

    3   Onion Powder

    3   Garlic Powder

    2   Cumin

    2   Cinnamon

    2   Black Pepper

    2   White Pepper

    2   Red Pepper (or more for more heat)

    1   Nutmeg

    1   Cardamom

    1   Mustard

    (best if done from seed and roasted before crushing and blending)
     
  8. koukouvagia

    koukouvagia

    Messages:
    7,401
    Likes Received:
    632
    Exp:
    Home Cook
    Sounds good all, I'm not a big fan of curry but I do very often roast cauliflower with coriander, cumin, chili pepper and garlic and it's a big hit.

    Ed, what do you mean by scalloped tomato?