When I was a child, we ate cauliflower only one way: boiled and coated with cheese sauce. I can’t say I was crazy about it. The cauliflower was cooked too long, at least by today’s standards, and back then I didn’t like cheese very much. It was only years later, when I experienced perfectly cooked cauliflower topped by a delicate, citrusy hollandaise-type sauce, that I discovered its wonderfully sweet nuttiness and came to love this winter vegetable. Now, I serve it often— roasted or sautéed, as a side dish for hearty braises and roasts; puréed in soups; or even as an appetizer, along with a brightly flavored sauce or dip.

从花椰菜中获得最大风味的秘诀是不要过度煮熟。它应该只是温柔的 - 当插入茎中的金属串时，它会遇到最微弱的阻力，这已经完成了。我更喜欢高加热的烹饪方法，例如烤或煎锅（请参阅食谱褐色花椰菜，凤尾鱼，橄榄和刺山柑), because they brown the cauliflower and add a lovely caramelized sweetness. But cauliflower is also delicious steamed or boiled.

除了熟悉的an鱼组合外，花椰菜还与其他强大的伙伴一样，例如橄榄，刺山柑，酱油和咖喱，以及培根和熏火腿等丰富的猪肉产品。在频谱的另一端，花椰菜搭配奶油，黄油，鸡蛋和坚果效果很好。土豆和豆类也可以很好地融合，从而使其风味变软。

如何为任何菜肴切花椰菜

Always start by trimming away the leaves and the base of the stem.

整个小花

只需用刀将小花从中央茎切开。在烹饪过程中请密切注意，并在烹饪过程中取出较小的烹饪。整个小花蒸熟，煮沸或烤。

快速的想法：轻轻蒸发小花，并浸入蘸酱或酱汁，例如辛辣的anchoiade或bagna cauda（均基于an鱼），大蒜 - 巴西蛋黄酱或柑橘类打的酱油。

一半或四分之一的小花

较小的切口小花炒或烤。尝试将它们切成相对均匀的尺寸，以便它们以相同的速度烹饪。（请参阅食谱褐色花椰菜，凤尾鱼，橄榄和刺山柑有关更多切割细节。）

快速的想法：用橄榄油，盐和辣椒粉倒入一半或四分之一的小花，并在375°F烤至嫩，并在边缘周围变成褐色。烹饪中途，加入磨碎的柠檬皮和切碎的新鲜牛至。挤在一些柠檬汁上，扔掉，并加热。

切片

对于有些不同的东西，将整个小花切成薄而优雅的切片，非常适合在玻璃杯中进行深炸或烘烤。您也可以轻轻地将它们涂成，并将它们添加到沙拉中以进行紧缩。

快速想法：将1/4英寸厚的切片浸入打的鸡蛋，涂上面包屑的外套，然后在365°F花生油中炸直到外面金黄色，里面变脆。用盐调味，并与柠檬楔或一碗辣腌料酱一起食用。

Whip up a soup, a pasta, or a purée

• 用咖喱和酸奶做柔软的汤。汗水在橄榄油剁碎的芹菜和洋葱。搅拌in minced garlic and a little curry powder. Add vegetable broth, chopped tomato, and chopped cauliflower florets. Simmer, covered, until the vegetables are tender, and then purée in a blender. Season with salt and stir in plain yogurt.
• Use leftover cauliflower for a delicious pasta sauce.在橄榄油中煮熟的大蒜和碎红辣椒片，直到香。加入凤尾鱼片，然后用木勺捣碎。加入切碎的煮熟的花椰菜，用盐和胡椒粉调味，煮熟，搅拌，直到花椰菜变热。搅拌一大堆面食烹饪水，并在短而粗的意大利面上食用，例如Penne。
• 提供泥花椰菜代替土豆泥。煮沸或蒸花椰菜，然后将其在搅拌机或食品加工机中搅拌。加入奶油或黄油，然后用盐，胡椒粉和肉豆蔻调味。

A head of a different color

We’re all familiar with white cauliflower, but nowadays you can also find a beautiful deep-golden variety and a stunning purple one. Then there’s the exotic and weirdly gorgeous lime-green Romanesco, with conical, spiral florets that look like seashells. Despite their different appearances, all types of cauliflower have a similar sweet, assertive flavor that pairs well with both rich, pungent ingredients and more delicate ones.