In Season: Cauliflower season begins in October and extends through April. However, many markets carry it year-round.What to Look For: Look for creamy white, unblemished heads with tight florets and fresh-looking leaves. In season, cauliflower can also be found with bright-orange or purple florets.How to Store: When wrapped tightly in plastic, cauliflower heads can be refrigerated for three to five days.
Ingredients 1 (3-pound) head cauliflower, cut into large florets Kosher salt 4 tablespoons (1/2 stick) unsalted butter, divided 3 tablespoons all-purpose flour 2 cups hot milk 1/2 teaspoon freshly ground black pepper 1/4 teaspoon grated nutmeg 3/4 cup freshly grated Gruyere, divided 1/2 cup freshly grated Parmesan 1/4 cup fresh bread crumbs Directions Watch how to make this recipe.
Who would've thought that lowly cauliflower, so often hidden under a blanket of cheese sauce, could be elevated to "hot veggie" status? From mashed cauliflower to cauliflower pizza, cauliflower is making a comeback on the menus of family-style restaurants and high-brow eateries alike as an alternative to the higher-carb potato.
As soon as the world figured out that cauliflower can make a fairly adequate replacement for gluten-laden pizza dough, all hell broke loose. Cauliflower is enjoying a renaissance these days. And pizza isn't the only thing cauliflower can stand in for. Rice, tater tots and even cheese are all getting a veggie-loaded makeover with cauliflower.