Cauliflower is in season! When I pass by a pile, my hands get a sensation of yearning. I wanna, wanna. And, no, it isn’t just the great seasonal price. Truly. For example, I don’t get this needy feeling around the bins of broccoli, which are also in season and equally cheap. Maybe cauliflower looks like a comfort food? Like mashed potatoes? Or cream of wheat? Whatever…I’ll leave it to the food psychologists. (Photo by FreeFoto)
Anyway…I want to buy lots of cauliflower, but what to do with it all? I can always make soup, but variety is the spice of life. Hence I was happy to find a cauliflower recipe by Stephanie Bostic, a fellow food-blogger and author of the newly published cookbook, One Bowl: Simple Healthy Recipes for One. Her recipe, “Carrot Cauliflower Purée,” adds a subtle flavouring of thyme, dijon mustard, and lemon to the vegetables. Delicious. Thank you, Stephanie.
This recipe also reminded me of a cauliflower recipe that my husband makes for meals when children, their partners, and grandchildren are coming over. The cauliflower is baked after being first puréed with butter, milk, and parmesan cheese. It’s a great-tasting dish, except for two problems: it doesn’t taste like cauliflower any more, and it’s loaded with calories. But…but, I thought, why not refashion Stephanie’s recipe to bring it beyond a side dish and into a main course for lunch by baking the purée with a topping of cheese?
So here it is…with a few tweaks to the original to accommodate my taste and kitchen.