If you get me going about cauliflower, the chances are that I will quickly remind you of Bubba from Forrest Gump. You can barbecue it, boil it, broil it, bake it, saute it… Dey’s uh cauliflower-kabobs, cauliflower creole, cauliflower gumbo. Pan fried, deep fried, stir-fried…
Just kidding dey’s no such thing as deep fried cauliflower (yet), but there is cauliflower rice, cauliflower fried rice, cauliflower mashed potatoes, cauliflower grits, cauliflower garlic bread, and every which way under the sun that I’ve made it. Sorry, Bubba, but my vegetable is even more versatile than your shrimp.
In the subsequent posts I will be sharing my recipes for cauliflower “fried rice” and cauliflower “grits” (pictured above to the right with shrimp), but for the simple folks like Bubba, let’s start from square one.
So how do you pick out the perfect cauliflower?
- Get the most bang for your buck. Kroger usually sells it by the head and not the weight. If you look at multiple heads of cauliflower side by side, find the one with the highest cauliflower to leaf ratio. In other words, pick the one with the largest head. If you’re going to be dishing out a whopping $3, you don’t want to be paying for the stocks that you’re just going to be chopping off anyway.Take this bad boy for example… I practically stole him from Kroger. Suckers.
- Don’t be afraid to eat weird colors. I hate to be the one to tell you this, but it is believed that white cauliflower is just an albino mutation of its original form. If you are ever fortunate enough to find orange, purple, or green cauliflower, buy it! It has more antioxidants and for the most part tastes the exact same. Plus, it makes for a super artsy instagram.
- Buy fresh. Whichever color cauliflower you go for, check it twice for any gray mold or scraping. Nothing gets my gears grinding like when supermarkets attempt to make their cauliflower look fresh by scraping the mold off of florets. I’m not kidding, I see it all the time. (Gray mold is pictured on the purple cauliflower below).
Alright so now you’re back from the grocery store. It’s time to wash your cauliflower and trim off the leaves. I like to cut off only the green, leaving the white stems in-tact. It’s all going into the food processor, so you might as well stretch your vegetable as much as you can.
Finally, dry your cauliflower well…and voilà, you are prepped and ready to cook.
1. 1 head of Cauliflower
2. 1 tablespoon cooking fat (I use coconut oil)
3. 1/4 cup full fat canned coconut milk (optional)
4. Salt and pepper to taste
5. 1/2 tablespoon fresh green onion or chives (optional garnish)
- Cut or brake your head of cauliflower into florets. The smaller the pieces, the easier the next step will be.
- Chop them in a food processor or blender. (If using a food processor, you might need to chop in two batches)
- Heat a 12″ saute pan or a Wok on medium heat for 1 min and then add your fat until melted
- Pour in your cauliflower and cook for about 5 minutes. Add in your coconut milk, salt, and pepper. Cook for about 5 more minutes until cauliflower is soft
- Garnish with optional fresh chives or green onion
As does rice, it pairs well with anything!