Saturday, October 08, 2005

Farmer's Market Saturday: BroccoliFlower

What a miserable rainy wet day! Not a very inviting prospect to go out to the Greenmarket. Well, I'm glad that I went out (besides, the dog needed to go do his thing), because I found these gorgeous hybrid Broccoliflower and colored Cauliflower.

The Broccoliflower is a hybrid vegetable, a cross between broccoli and caulifower. The florets have such an interesting fractal pattern. If you've ever wondered what vegetables to serve to a physicist or mathematician, this would be the one!

A simple, yet emminently satisfying way to serve broccoliflower (or regular broccoli, for that matter), is to blanch it in boiling water for a couple of minutes until crisp-tender, then rinse under cool water to set the color. Next, heat olive oil and a little garlic in a saute pan over medium-high heat, then saute the broccolifower with a little salt, pepper, and red pepper flakes. You may also grate fresh cheese over the top just before serving.

This beautiful orange-hued cauliflower lends itself perfectly to a spicy South Asian treatment.

Curried Cauliflower
Cauliflower in an Indian Spiced Coconut Milk Sauce

6 Servings

2 tablespoons oil
2 medium onions, diced
1 teaspoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon cardamom
1 pinch) cloves, ground
1 pinch cayenne pepper
1 15 oz. can coconut milk, unsweetened
2 1/2 pounds cauliflower florets, 1/2" pieces
1 teaspoon salt
2 tablespoons cilantro, chopped

Heat oil in a saucepan over medium heat. Add onions and saute until golden brown and softened, 8-10 minutes. Stir in curry powder, turmeric, cardamom, cloves, and cayenne. Cook for 1 minute. Add coconut milk, cauliflower, and salt. Cook uncovered, stirring occasionally, until cauliflower is very tender, about 20 minutes. Stir in the cilantro and serve.

Serve with Tandoori Chicken or Red Lentil Soup

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At 3:12 PM, October 08, 2005, Blogger Mona said...

Miserable day? NOOO! I love the rain!! Just found your blog off of nycbloggers. Enjoy the pictures of the hybrid veggies. Amazing. Looks more like a cactus than something I'd eat.
Will be coming back!

At 3:21 PM, October 08, 2005, Blogger ReMARKable Palate said...

Yeah, you're right, I guess. We need the rain/ Not so miserable, but I had a heck of a time with the dog out in the rain. He is very cold and wet averse, so after that, I was soaked!

At 3:57 PM, October 08, 2005, Anonymous Melissa said...

Mark..., how come your veggies always look so beautiful, with fantastic bright colors? It is a rainy day here in Panama City...A great day for cooking :)

At 4:28 PM, October 08, 2005, Blogger ReMARKable Palate said...

Thanks, Melissa. As you know it always starts with the great produce. And this stuff is amazing today. The Greenmarket gets the best locally grown produce, (or as local as you can get here - the farms arre all within a couple hours drive of New York City). Also, I use a Canon EOS Digtial Rebel with 18-55 and 75-300 lenses. I also recently purchased an added flash setup, and I mount the camera on a tripod for longer exposure shots without the flash. i do a little post-processing with Photoshop Elements to tighten up the shots and give added contrast and an unsharp mask.

At 4:28 PM, October 08, 2005, Blogger Nupur said...

I saw the broccoliflower at gourmet garage a couple of days ago! I so agree, the fractal pattern is mesmerizing :)

At 4:48 PM, October 08, 2005, Blogger ReMARKable Palate said...

Yes, Nupur, there's something so beautiful about them, you almost feel terrible cutting into it to eat. :-(

At 8:02 PM, October 08, 2005, Anonymous cookingdiva said...

Mark, I do have a nice digital camera..., the problem is that I do not know how to use it (I guess) I promise I will get better at it!

At 11:55 AM, November 27, 2005, Blogger Alanna said...

The curried cauliflower is EXCELLENT! I made it Friday and it's posted here. Thanks for the inspiration! Alanna

At 4:01 PM, January 17, 2009, Blogger Jessica said...

cool =)
i saw broccoliflower before but not colored cauliflower


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