If you look closely from the top floret down, the brilliantly perfect exponential increase in size can been seen despite what the cloud-like buds lead you to perceive as a random mass of plant stuff. The versatility of the cauliflower is impressive as countless recipes, currently en vogue, provide preparations both raw and cooked. Cauliflower is seasonal in Humboldt Co., CA and its appearance in the market heralds the lengthening days.
Cauliflower has been an unsuspecting brassica for much of my culinary career. I’ve really enjoyed it raw because its texture, when processed to the size of rice grains, is delightful, like couscous. Grilling it is out of this world, especially with the right amount of oil and seasonings. ‘A friend of mine’ has been known to spend ‘hours’ on Pinterest, ogling recipes. The thing about cauliflower is that it has a delicate, mushroom-y, earthiness that serves nicely as creme base in soups and sauces. So, as that’s the case, there are 600 or so pics to choose from when you type ‘cauliflower’.
The recipe on which I modeled my batch of sauce, for use in savory pies, on is for Cauliflower Cream Sauce from the (cleverly titled) “Eat-Zine”, Killing Thyme. This is a fantastic post with wonderful pictures and good writing, so you should definitely click on the link to check it out.
Here is my modified version:
1 medium-large cauliflower head
2 tbsp. of coconut oil
7 cloves of garlic, minced
A few Tbsp. brined lemon juice
1/2 tsp. of onion powder
1/2 tsp. of sea salt
1/2 tsp. of ground black pepper
Enough water to cover cauliflower
1/2 cup of unsweetened and unflavoured coconut milk
*Follow the instructions that the author of Killing Thyme has laid out in her post. I added the avocado in with everything else.