Market Fresh Finds: Cauliflower becoming trendy alternative

Savored by many cultures around the world, cauliflower has a nutrient-dense character, nutty flavor, and crunchy texture that allow for a wide variety of preparations and serving styles.

Thought to have originated somewhere in the Mediterranean or Asia Minor, cauliflower was cultivated by the Egyptians. In the 1600s, cauliflower was introduced to America.

Cauliflower is a member of the cabbage family, which also includes broccoli, Brussels sprouts, turnips, collards, and cabbage. Though white is the most popular, other varieties include yellow, orange, green, brown, and purple. The green cauliflower resembles broccoli, is less dense than the white and has a milder taste.

The distinctive cauliflower head is formed as a result of the naturally arrested development of its flowers and stalk. This accumulation of immature flowering tissues into larger groupings forms the “head.” The flower-shaped tips of the cauliflower are called “florets” or “cauliflorets.”

Fall is the best season for harvesting cauliflower. Select cauliflower heads between 6 and 8 inches in diameter. The head should feel dense, have tightly compacted unblemished florets, and feel heavy for its size. Underneath, the stem should be firm, and the attached jacket leaves crisp, firm, and green. Avoid cauliflowers having dark spots on the florets, soft stems, or yellow, wilted leaves.

If not using immediately, place cauliflower in a plastic bag and store stem-side up for up to a week to 10 days in your refrigerator’s crisper section. If cauliflower is stored too long, it will smell strong or a bit like sulfur. Precut florets do not keep as well as the entire head.

Before use, wash the cauliflower in cool running water. If fresh from the garden, soak the head in salt water for a few minutes and then rinse will in cool water. Remove the outer jacket leaves. Cut out the main stalk and core.

Cauliflower is best served raw, steamed, blanched or microwaved but not boiled.

It is also great in salads, with dips, or alone as a snack. Cauliflower is also becoming the new trend as an alternative to potatoes, rice and grains. It can be cooked well, mashed or pureed with added spices and flavorings. Have you tried cauliflower pizza crust?

Often, recipes specify that only the florets be used. The remaining stem portion of the head can be used in soups or mashed type preparations.

To retain cauliflower’s white color when steaming or blanching, add a teaspoon of lemon juice to the water. Do not use aluminum or iron cooking pots. The cauliflower will turn yellow in an aluminum pot and brown or blue-green in an iron pot.

For future use, cauliflower can easily be dehydrated or frozen. It also makes wonderful pickles or relish. My particular favorite is the “bread and butter.”

Visit the WSU Extension website for free recipes, information, and downloadable how-to publications for each method. ext100.wsu.edu/clark/healthwellness/foodpreservation

Leigh Rosenberger is a WSU Clark County Extension master food preserver. For more information, call the Master Food Preserver hotline at 360-397-6060, ext. 5366, or visit clark.wsu.edu.