“Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.” – Mark Twain
Is this not a beautiful natural wonder? Why am I so uneducated about the educated cabbage? Most of my experience with cauliflower has been the bland steamed vegetable tray, sometimes called “steamies,” served to fill space beside a more tasty entree in restaurants. And this is a waste. Cauliflower is just too common and inexpensive to remain so untapped in my kitchen.
I came across this recipe for cauliflower soup by The Pioneer Woman recently and the cream called to me. It seemed just a tad thrown together, which appeals to my slapdashedness in the kitchen. It was nothing too exact, so I thought I couldn’t really mess it up. I was right, because it was great even though I forgot to serve it with the sour cream.
Here’s two more cauliflower recipes that I’m anxious to try out:
I read that Louis XIV ate his cauliflower quartered, boiled in broth, seasoned with a little nutmeg and shaken with butter over a fire. Guess I have to do that now, too.
There are tons of roasted cauliflower “popper” type recipes out there right now selling cauliflower as the new baked kale, which was the new baked lays, which was the old pork rinds. I don’t know how snack-y I’d find it, though I did recently eat a whole bag of Brussels Sprouts by myself, but I know it would be the perfect steamies upgrade.