A new vegetable appears to the table this month in our “Vegetable of the Month” series: “Cauliflower”. There’s no question that the Cauliflower is an “old friend” that’s harvested and sold in Luxembourg during the end of May. The pro: you can purchase this bouquet of white florets at the Luxembourg weekly market a day after it has been harvested.
The fresher the more vitamin C and minerals are retained, explains Niki Kirsch, Chairman of the Lëtzebuerger Maarteverbandes. “An imported cauliflower which is four to five days old looses about half of its valuable ingredients”. What’s more, the cauliflower is available well into Luxembourg’s autumn season.
- Remove the green leaves and break the florets.
- Cook in salted water for about 10 minutes.
- Lightly “sauté” in little butter until slightly golden.
- Add a so-called “brown butter” before serving the cauliflower.
- Add a little nutmeg, and its ready!
In any case, Niki Kirsch says you shouldn’t “drown” the cauliflower in white sauce. Got leftovers? Cauliflower can be easily served cold as a salad – mixed with vinegar, oil and onions.
Go on; visit the weekly farmer’s market! Discover purslane and many other “Farmer’s market Good Ideas”!