Over-wintered cauliflower is oh-so-sweet!
Our cauliflower was planted in August and grew all winter. The cold weather made it sweeter than normal. You can eat the leaves, too! Prepare them as you would any other leafy green veggie.
Roasted Cauliflower: Combine cauliflower, cubed rutabagas, potatoes, and spring onions on a cookie sheet or baking dish. Drizzle with oil and season with thyme, basil, oregano, chili pepper flakes, and slat/pepper. Cover and bake at 400 degrees F for 25 minutes. Uncover, turn veggies and bake for 10-15 minutes more. Top with Parmesan cheese.
Steamed Cauliflower: Break cauliflower into florets and steam lightly. Drizzle with a puree of fresh berbs, garlic and oil before serving. Steam a combo of cubed cauliflower and rutabagas, then mash with lemon juice and fresh parsley.
Soup: Cube a leek, a medium head of cauliflower, garlic and a small potato or two. Boil in 8-10 cups of salted water or veggie/chicken stock until soft enough to puree in a blender. Return to soup pot and season with salt/pepper, thyme, and nutmeg (optional). Thicken by tossing in some lentils or rice.