©MakeMineLemon – Curry Cauliflower
How I learned to like Curry Cauliflower.
When I see cauliflower I think of my in-laws. My Father-in-law was a wonderful gardener. He grew a variety of vegetables. He had a spring garden, and when that was gone, he would plant a fall garden. One of the vegetables he grew was cauliflower. I remember how he would tie the large green leaves up with twine so the head of the cauliflower did not scald or burn from the intense sun. He wanted them perfectly white. They would get a few hours of sun, and then he would tie them up during the heat of the day. I can’t imagine babysitting cauliflower, but he loved the garden so much he hardly thought of it as work, but rather a labor of love and pride. He would try to tell me all about how to grow cauliflower, or how to raise the best tomatoes, what to do with the dirt, and how no matter how much you would water nothing took the place a good rain. He spoke of the plants like they were children. How to raise them so they would not go bad or they would always be at their best and make you proud. Being young, I did not physically do it, but in my mind I wanted to stick my fingers in my ears and sing lalalalala until he stopped.
My Mother-in-law was an excellent cook. She made this creamed cauliflower when it was in season. I thought it was horrible. My husband loved it. I thought he was strange, but I thought if he would eat cauliflower he wouldn’t mind eating so-so food until I could master cooking.
As the years passed I began to sneak up on raw cauliflower that was always on the crudité tray during the holidays or gatherings, along with onion dips, curry dips, and all sorts of dip. I would take a nibble from time to time until I kind of warmed to the raw flowerets smothered in a dip. Then I began to think if I could eat it raw why not try it cooked. Much to my amazement it was quiet delicious. I guess the lesson learned is even if you are turned off by a dish don’t let it be the end. Give yourself time, mature a little; give your taste buds time to develop.
So now I regret is not listening closer to Father-in-law’s wisdom. I don’t have space to grow a decent tomato, but I think I could, but I will have to trust my farmer’s market for a white head of cauliflower because I have not developed that kind of patience needed to mind a cauliflower. So thanks to my inlaws for introducing me to really good produce.
These days I like it raw, steamed, mashed and in Mornay sauce; that is just white sauce with cheese added. I add different spices, and I top with breadcrumbs and herbs when I roast it. Give it a try. It makes a good alternative to potatoes.
- 2 oz (50 g) good Cheddar or Gruyere, grated
- 1 oz (25 g) real Parmesan
- 2 cups (570 ml) milk
- 1½ oz (40 g) plain flour
- 1½ oz (40 g) butter
- a little freshly grated nutmeg or curry powder
- salt and fresh ground black pepper to taste
- 1 – head of cauliflower florets
- Add butter into a medium saucepan over a gentle heat; add flour.
- Cook a few minutes to cook out the raw taste of flour but do not brown – this is a white sauce.
- Whisk in milk; bring it to a gentle simmer.
- Whisk continually until you have a smooth sauce.
- Add cheeses; whisk again, allowing them to melt.
- Season with salt, freshly milled black pepper and freshly grated nutmeg or curry; set aside.
- Use a steamer to steam cauliflower only until tender.
- Add cheese sauce
The sauce is a white sauce until you add cheese – then it is called Mornay Sauce.
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Original article: Curry Cauliflower
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