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Your cauliflower is calling you…

OK, so cauliflower lacks color. But we don’t hold that against taters or chardonnay, do we?

Now that the fresh greens have died out and the garden is in winter mode, we’re back to the winter diet. One of the vegetables that even the country grocery stores have during the winter is cauliflower. Cauliflower is relatively cheap, probably because it keeps well, with a low spoilage rate for shipping and shelving. Cauliflower is nutritionally dense, with all the virtues and anti-cancer properties of its family, Brassicaceae. Here’s the Wikipedia article on cauliflower.

I eat a lot of cauliflower during the winter, but with this cauliflower, I sinned a bit and made a light cheese sauce. It would be tempting to use butter, but I used toasted sesame oil instead. The flavor of all the cabbages — cauliflower, broccoli, cabbage, brussels sprouts — is highly compatible with toasted sesame oil.

If you’re new to cauliflower, boil it until it’s just barely tender and mash it exactly as you would mash taters, with butter and hot milk.

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