Cauliflower is a cool-weather crucifer that becomes available in late summer and early fall. Orange cauliflower was introduced to farmer’s markets as recently as two years ago. The orange pigment indicates this cauliflower’s much higher beta-carotene levels than its white counterpart, containing as much as 25 times the vitamin A. Purple cauliflower derives its color from anthocyanin, the same substance that pigments red cabbage.
Regardless of color, a fresh head of cauliflower should be dense and free of brown spots. The stem end should be firm and unwithered, and the leaves bright green.
Caramelized Cauliflower
2 cups cauliflower florets, either white, orange, or purple
2 Tablespoons olive oil
course salt
pepper
thinly sliced raw milk Colby
1. Break cauliflower florets into bite sized pieces.
2. Heat olive oil in a saucepan over low heat. Add cauliflower florets.
3. Cook florets, undisturbed, until they begin to brown on the edges and become fragrant.
4. Stir cauliflower and continue to cook until the tips of the florets have browned.
5. Remove pan from heat. Lay thin slices of Colby over the cauliflower and allow to melt for about 3 minutes. Serve immediately. Serves four.
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