All about cauliflower > Give your cauliflower an exotic spin

Grated, in a rémoulade sauce, thinly sliced with olive oil and lemon, crumbled couscous-style, served raw as finger food with various creative dips, in cream soups or consommé with a little nutmeg and a knob of fresh butter, even breaded… cauliflower lends itself to countless preparation methods, sauces and garnishes. Aside from its traditional roles, gratinéed with cheese, puréed or as a component of vegetable medleys to accompany meat or fish, cauliflower can also be used to make quick homemade soups. These days, we're getting back to home-cooked meals, but with shorter cooking times: instead of 20 minutes, just 8 - 10 minutes are all that's needed to savor "al dente" cauliflower that has lost none of its nutrients. A perfect solution for defending yourself against winter chills!
Give your cauliflower an exotic spin
Expand your cultural horizons without leaving the kitchen! Give cauliflower some tasty new dimensions by enhancing it with flavors from every corner of the world. Some suggestions:

Wasabi (Japan) is the famous green horseradish we usually associate with sushi. It gives an original twist to any member of the cabbage family.

Galanga (Thailand and Indonesia) is a member of the ginger family, with a scent somewhat reminiscent of saffron. It's delicious grated over stir-fried cauliflower.

Basil (Thailand) gives zing to stir-fried cauliflower florets.

Turmeric root (India), fresh or powdered, goes well with rice, fish and shellfish. Its intense color and piquant flavor perk up any member of the cabbage family. Its beautiful hue and taste work wonders when sprinkled over a cream of cauliflower soup.

Combawa (Reunion Islands) is a variety of lime, smaller and more irregular in shape than the limes we usually see. Don't hesitate to squeeze it into a cauliflower purée or drizzle it with some olive oil over crisp florets.

Worldwide Gourmet
Provence - break into florets, sauté in olive oil with a little garlic

Ile-de-France - Cream of cauliflower soup: blend 1 cooked cauliflower, 50 g crème fraîche, a pinch of celery salt, 2 tablespoons of cornstarch, 1 browned onion. Reheat and allow it to thicken; add a little butter and parsley and garnish with diced ham.

India - cauliflower and potato curry seasoned with ground turmeric, red pepper and cumin. Sauté in oil in a wok; add some water, cover and let cook. Finish with butter.