Cauliflower

About

Cauliflower is the palest member of the brassica family, though not always the mildest in flavor. Steamed briefly in large florets, it stays gentle and mild; roasted, fried, or puréed, it develops a fuller musky, earthy character that pairs well with bold, spicy flavors such as strong cheese, chili, cumin, and garlic, which also emphasize its natural sweetness.

Pairs well with cauliflower

• EaPotatoCauliflower becomes more sulfurous the more it is cut or processed, an effect that can be softened with cream or potato.
• SuGarlicCooking and puréeing cauliflower and garlic together intensifies both their flavors, similar to a cauliflower cheese made with very ripe…
• WoAlmondChefs have paired cauliflower and almond in inventive desserts, such as a cauliflower-and-almond crème caramel layering salted caramel, a…
• RoChocolateChef Heston Blumenthal created a cauliflower risotto served with cauliflower carpaccio and chocolate jelly, designed so each component…
• MaShellfishCauliflower purée is often paired with seared scallops, its bitterness contrasting with the shellfish's sweetness while echoing the slight…
• GrChiliDeep-frying gives cauliflower a sweet, musky flavor and creamy texture.
• ChHard CheeseCauliflower cheese works with various hard cheeses; a rich, buttery cheese with citrus and onion notes, like Double Gloucester, makes a…
• EaCuminRoasting cauliflower with cumin brings out a nutty sweetness in both without losing their essential character.
• RoSesameTahini has become a common sauce for cauliflower dishes; roasting or frying the cauliflower gives a textural contrast to sesame's mild…
• SpPeppercornDeep-fried cauliflower makes a vegetarian alternative to salt-and-pepper squid, sharing a similar sweetness and sulfurous quality that is…
• CrRaisinCauliflower and raisins, fried or roasted together in modest proportions, are a strong fruit-and-brassica pairing, and also work well…
• CrDateRaw cauliflower florets, chopped dates and chopped walnuts combine well in a salad, typically dressed with sour cream, mayonnaise, maple…
• EaLentilLentils are considered cauliflower's best pulse match: firmer varieties like Puy or Beluga provide textural contrast, while softer red…
• BrAnchovyCauliflower and anchovy is a more accessible alternative to the classic cauliflower-and-caviar pairing.
• SpNutmegCauliflower became popular in France under Louis XIV, who favored it boiled in stock, seasoned with nutmeg and served with melted butter.
• SpAllspiceAllspice's clean, floral-spicy fragrance cuts through roasted cauliflower's earthiness and pairs especially well with a rich, cheesy…
• SpFenugreekFenugreek, along with spices like cumin and mustard, is a key component of old-fashioned curry powder, and its assertive character pairs…
• CiTurmericThe two combine in piccalilli, a bright yellow British relish of chopped vegetables, cauliflower being the star, cooked in a sweetened,…
• MuCaperCauliflower's mild flavor benefits from capers' sharp saltiness.
• SuTruffleCooked cauliflower shares flavor compounds with truffle, so shaving fresh white truffle over a cauliflower risotto enhances truffle notes…
• FrPomegranatePomegranate molasses has a stronger caramel note than fresh pomegranate juice, which complements the charred flavors of roasted…
• GrSaffronFood writer David Rosengarten added cauliflower to a saffron-flavored risotto Milanese while searching for a flavor reminiscent of white…
• SpNigella seedNigella seeds work best with mild, pale flavors such as bread, light cheeses like Brie, coconut and cauliflower; they are sometimes used…
• SuBroccoliBoth are varieties of Brassica oleracea and share many flavor compounds, most noticeable when eaten raw.
• MaCaviarCruciferous vegetables pair well with salty ingredients, as in chef Joel Robuchon's dishes combining cauliflower cream or purée with…