Cauliflower

The Cauliflower is rarely treated with the respect it deserves.

While it is available in Ireland all year round, I think they are at their best in early summer.

Cauliflower is also a particularly rich source of vitamins and minerals such as folic acid, iron and calcium.

Always choose the firmest, freshest one you can find and look for tight outer leaves. Cook the cauliflower for just a few minutes and serve it while still firm - overcook it and it can taste rancid.

The glorious shape of a whole cauliflower deserves to be maintained if possible, but you can of course cut it into florets.

To cook a whole cauliflower remove the outer leaves and cut across at the stalk end without damaging the structure. Bring a large pot of salted water (at least 6cm deep) to a rolling boil, drop in the cauliflower (stalk up) and cover with a lid or tin foil.

Cook for about 8 minutes until a sharp knife will penetrate the flesh easily. Remove with a large slotted spoon and place triumphantly on a plate with some melted butter or grated cheese oozing all over.

Cauliflower likes herbs such as parsley, coriander and mint, and works surprisingly well with Indian sauces using tomatoes, turmeric, cumin and ginger.

Alternatively make a good old-fashioned Cauliflower au Gratin (Cauliflower Cheese):

Cook the cauliflower as described above, plunge into cold water and carefully cut into florets.

For the cheese sauce; melt 2tbs of butter in a pan and fry a chopped onion until translucent. Add 2tbs of flour and stir for at least 90 seconds to allow the flour to cook. Gradually add 100ml of milk, followed by 100ml of the cauliflower’s cooking water (or use all milk). Stir and cook for 2 min., then add a handful of grated gruyere or farmhouse cheddar (e.g. Mount Callan), and stir until thick.

Pour a quarter of the sauce into an ovenproof dish and add the florets. Pour over the remainder of the cheese sauce, sprinkle on lots more grated gruyere followed by breadcrumbs followed by grated parmesan. Drizzle with melted butter and bake in a hot oven (200o C) for ten minutes until browned.