mezzomediCauliflower
Mild and slightly sulfurous, develops nutty notes when roasted.
Cauliflower is a cruciferous vegetable with a delicate, slightly sweet taste, and a tender texture when cooked and crunchy when raw. Low in calories and rich in nutrients, it adapts equally well to simple cooking and elaborate preparations in Mediterranean cuisine, where it is often roasted, steamed, or incorporated into fricassees.
Best pairings
Olive oil Classic88%Extra virgin olive oil enhances the sweetness of roasted or pan-fried cauliflower.
Tomato Classic86%Tomato and cauliflower form an essential pairing in Provence and Southern Italy.
Extra virgin olive oil Classic84%Cauliflower roasted in olive oil, nutty and golden.
Anchovy Classic82%Cauliflower and anchovies in Sicilian pasta.
Onion Classic82%Caramelized onion mellows cauliflower, forming the base of many Mediterranean stews.
Cumin Aroma bridge80%Cauliflower and cumin, earthy and warm, North African style.
Garlic Classic80%Cauliflower sautéed with garlic and chili.
Thyme Classic80%Natural Provençal herb that subtly enhances cauliflower's earthy taste.
Rosemary Classic79%Aromatic rosemary elevates roasted or carpaccio cauliflower.
Raisin Classic79%Cauliflower, raisins, and pine nuts, Sicilian sweet and sour.
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FAQ
What goes with cauliflower?
Cauliflower pairs especially well with olive oil, tomato, extra virgin olive oil, anchovy and onion. Extra virgin olive oil enhances the sweetness of roasted or pan-fried cauliflower.
When is cauliflower in season?
Best season: autumn, winter.
What can I substitute for cauliflower?
If you don't have it, try: broccoli, artichoke, green bean.