Get acquainted with the veggie kingdom’s delicious multi-tasker.
BY NANCY NICHOLS
FROM D HOME JANUARY-FEBRUARY 2016
Endless, uninspired trays of crudités and dips have tarnished the reputation of cauliflower. The glamorous white florets add artistic interest, but after a couple of hours of sitting out, they tend to brown and are usually left uneaten.
Cauliflower is a spectacular cruciferous vegetable with a history that has been traced to Asia Minor and the Mediterranean region. Dishes made with it have been an important part of Turkish and Italian cuisine since 600 B.C. Not too many vegetables carry such a pedigree. Cauliflower deserves respect and preparations that showcase not only its beauty, but also its mild, nutty flavor.