Rehoboth Homestead

Cauliflower is tricky to grow.  We are very successful in the fall, and have it occasionally during the summer.  Summer cauliflower is not as sure a thing, and it is not a big seller, so we just grow a few for the CSA. We generally leave the leaves that wrap around the head on when we harvest, to protect the white curds.  Sometimes members don’t realize it is cauliflower.  You can store cauliflower in the colder part of the frig, high humidity for a couple weeks.   If you leave the heads in the plastic bag to keep the humidity up, the curds may turn brown – just scrape the brown and cook immediately, or it will turn brown again.

Cauliflower is part of the cabbage/broccoli family, developed for it’s flower bud, as was broccoli. We steam cauliflower and mix in with mashed potatoes, or steam it and cover with cheese sauce.

Here is another good recipe:

Cauliflower Fries from The Gardens for All Book of Cauliflower, Broccoli, & Cabbage by Dick and Jan Raymond

1 head cauliflower, broken into hearts
1 egg, slightly beaten
1 C milk
1 T butter
¾ C flour
¼ C fine breadcrumbs

Combine egg, milk and butter in bowl. Slowly add to the flour and bread crumbs. Beat until smooth. Dip cauliflower pieces in batter. Fry in deep, hot fat until golden brown. Drain in paper towels.  Makes about 24 fries.