Farm-fresh cauliflower from The Chef’s Garden comes in a range of gorgeous hues, each with subtly different flavors. Here are delicious ways to serve cauliflower at the bar, in a fine dining setting, and at a country club.
At the Bar: Cauliflower and Hot Chili Jam
We featured this dish in the book and are super excited to feature it again. When the hot chili season is wrapping up, it’s a perfect time to break out the chili jam recipe. Fortunately, there’s a great overlap with cauliflower as it’s just starting to show off for the season. Together, they’re a perfect bar snack—surprising, flavorful, and delightful.
Fine Dining: Chef Markus Ware’s Cauliflower
Cauliflower has seen quite the growth in the last ten years with diners: from pizza crusts to something called “rice.” We’ve discovered new varieties over the years and can’t wait to discover more. As for the fine dining space, it’s hard to think about cauliflower without remembering Chef Markus Ware’s opening act at The Culinary Vegetable Institute. He’s a brilliant chef, so let’s hear about cauliflower from him.
Country Club Dining: Cauliflower Soup with Lavender
Cauliflower and lavender are a match made in heaven—and lavender, milk, and cauliflower operate as if they were made for each other, a pairing greater than the sum of its parts. This soup is an easy banquet pick-up using those ingredients, and then served hot or chilled.
More About Cauliflower
The Chef’s Garden offers a rainbow of cauliflower varieties, including these:
We hope you enjoyed this installment of plating food techniques!
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