Mild mannered cauliflower is actually a superfood that stimulates the body’s detoxifying enzymes. It’s also great for gut health. Its name means cabbage flower, since it’s a descendent of wild cabbage. Like its cousin broccoli, the tightly bunched florets of cauliflower are connected by a thick core with a few light leaves.
Though usually white, cauliflower also come in other colors including purple, yellow, orange and green. All cauliflower colors taste about the same. They’re mild, slightly sweet, and little nutty. The edible florets sometimes called "curd" can be eaten raw, roasted, or incorporated into a variety of recipes. They’re also a great substitute for rice as a side dish.
When buying cauliflower, look for densely packed florets that have a creamy white color, free of blemishes. If you’re buying colorful cauliflower just be sure it’s uniformly colored. If the cauliflower has an overpowering smell, it means it’s past its prime, and will probably have an unpleasant taste.
Once you get it home from the market, unwrap the cauliflower immediately and transfer it to a loosely sealed plastic bag with a paper towel tucked in to absorb any excess moisture that can create brown spots.
You can cook with the stalk as well as the florets, since they’re both edible and quite delicious. Just peel and cut the stalks about the same size as the florets to ensure even cooking. Be sure to rinse pieces of cauliflower in a colander to remove any residual dirt. Then pat them dry before cooking.
This recipe for Cheesy Cauliflower Dip is a fan favorite, featuring 3 cheeses, smoked bacon, a hint of fennel, and a crispy Panko topping.
You’re gonna love it!
Prep Time: 45 Minutes
Serves: 6-8 People
Recipe Ingredients:
1 Cup diced pancetta or smoked bacon
1 Head cauliflower (white, or mixed colors).
1 Fresh fennel bulb - (base and upper stalks removed, sliced thinly)
2 Cloves fresh garlic, finely chopped
1/2 Cup Chèvre (goat cheese)
1/2 Cup Gorgonzola cheese
1 Cup grated Parmigiano-Reggiano (reserve 3 tablespoons for topping)
1/2 Cup sour cream
3 Tablespoons chopped fresh parsley
Salt and pepper to taste
3 Tablespoons breadcrumbs or Panko for topping (Can be made without breadcrumbs for gluten free.)
Recipe Steps:
Combine cheeses and sour cream into a large mixing bowl and set aside. (Reserving 3 tablespoons of Parmigiano-Reggiano)
Slice fennel and and chop parsley and set each aside.
Break cauliflower florets apart and chop stem into similar size pieces as the florets.
Bring salted water to boil, then add cauliflower.
Boil cauliflower until fork tender - about 10-15 minutes, then drain the water from cauliflower in a colander. Set colander with cauliflower aside.
In a large skillet, cook diced pancetta (or smoked bacon) over medium heat until lightly browned and crispy.
Remove pancetta from pan and let drain on a paper towel.
Add cooked cauliflower and sliced fennel to hot pan over medium heat with fat drippings. Cook until lightly browned – about 5 minutes.
Add garlic and continue to cook for 2-3 minutes.
In a large bowl, combine all ingredients, including drippings from pan. Mix gently to avoid making cauliflower mushy. The hot ingredients, will help the cheeses melt and combine.
Season with salt and pepper to tast.
Transfer mixture to a baking dish and top with 3 tablespoons each breadcrumbs and Parmigiano-Reggiano.
Bake in preheated 400 degree oven for 15 -20 minutes or so until topping is golden brown.
Serve with crackers, crudités, rustic bread or crostini.