Source: Switzerland, cir. 2000’s
The ABC’s of Brassica
Cauliflower was originally discovered in Cypress, but introduced to France via Italy, in the 16th Century. Apparently, it was quite the hit and often used in combination with beef or meat stews. The popularity of this delightful brassica didn’t reach the American continent until the late 1800’s. Not much attention was given to it though. As I’m sure, many didn’t know what to do with it. Even noted by Mark Twain as being compared to a “cabbage with a college education” which I guess can be translated to a step above cabbage, which is a false comparison in my opinion. As is true of today, this family member of the brassica is in my opinion, an often overlooked veg.
I’ve been fond of cauliflower ever since I can remember. I remember my mom would par-boil this veg then egg and bread crumb, then fry it up. We’d often have it on our Christmas eve dinner’s, along with the fried fish.
Now, almost thirty years later, I’ve too struggled with making this an appealing vegetable to the kids at meal time. As you’ve seen on the website, you can use the cauliflower for a nice, creamy alfredo recipe. However, what to do when you just want cauliflower with out the pasta?
In the early 2000’s, we visited Switzerland, and were invited to friends house for dinner. They served this dish along with the main meal. All I can say, is this cauliflower went down, no questions asked. The kids loved it and completely devoured it.
Cream’s the key!
This recipe, as it was told to me, is a generational recipe. One that was passed down from Oma’s and Ur-Oma’s. Cream (or milk), a bit of bouillon, and a pat of butter. Cooked together until the cauliflower is just soft, but not too soft. I accompany this dish with rice, or anything else you might like.
Cream with Caulifower
- 1 head cauliflower
- 1 cup cream or milk
- 1 TBS butter
- 1/2 tsp bouillon for flavor
- Take the cauliflower, and cut the stem and green leaves off. You can certainly cut these bits up and include them, or discard them, whichever your preference is. In a small sauce pot, add the florets of cauliflower (kept whole), cream or milk, butter, and bouillon and bring to boil. Once boiling, reduce to simmer for about 5 min., or until your texture is reached.