(Brassica oleracea var. botrytis)
As a child I hated cooked cavolfiore no matter how it was prepared. I could smell cavolfiore bollito (boiled) and minestra di cavolfiore (soup) even before entering the house. Not that my reaction had any deterrent effect on my mother: she continued to cook those two dishes regardless of my opinion. I still have problems with the boiled version, but I love cauliflower roasted and as an ingredients of stews.
As for raw cauliflower, that has never incurred my dislike. I even like the core: after I cut the florets, I reserve the torso, minus the tough end, and crunch on it while waiting for the rest to cook. I am particularly fond of the purple variety (cavolfiore viola) and like to mix it with the white one in a colorful combination. Taking a picture of the two varieties together was a bit of a challenge, because of the substantial difference of color.
My aunt Lucia made giardiniera a medley of pickled vegetables (verdure sottaceto, or sottaceti) and stored it in glass jars that she kept in a cupboard in the coolest part of her house. Of all the vegetables in the medley, cavolfiore was my favorite, because it was delicately crunchy and, in combination with vinegar, it was delicious. Unfortunately, I never asked my aunt to teach me how to make giardiniera, so now I can only use my memory to evoke a flavor that belongs forever to the past.
This is my entry for Weekend Herb Blogging, a food blogging event started by Kalyn’s Kitchen, hosted this week by the founder herself, just returned from the BlogHer conference in Chicago. Here’s the roundup of WHB #94.
Click on the button to hear me pronounce the Italian words mentioned in the post:
or launch the cavolfiore audio file [mp3].
[Depending on your set-up, the audio file will be played within the browser or by your mp3 player application. Please, contact me if you encounter any problems.]
Mmmm, I love cauliflower and also those pickled vegetables. I wish I knew how to make them too, I might have to research that a little!
Ever since I started cooking I’ve started to like cavolfiore.
Paz
Thanks Kalyn: I would love to read if you find any good recipe. I should try and ask my mother, though I don’t remember her ever making those pickles.
Hi Paz. I think it is better when one likes an ingredient from the beginning.
Counting Down to Two Years: Weekend Herb Blogging Recap
This is Weekend Herb Blogging #94 , which means in ten more weeks we’ll celebrate two years of Weekend
I love cauliflower – steamed, then drenched in butter… of course, anything is good drenched in butter…
I want purple cauliflower – I’ve never seen it in ‘real life’.
Hi Katie. So, no purple cauliflowers in Europe yet. I am sure they will get there. They also keep their color well, at least if roasted. Do you grow any cauliflowers in your garden?
Well, Simona, I think that photo’s a good one. The purple against the ivory just points up how deep the purple is, like eggplant almost.
Have you ever used the inner leaves? They are surprisingly tender and flavorful in their own way.
Hi Susan: thanks. Yes, I usually keep the inner leaves, since, as you say, they are tender.