CRAZY FOR CAULIFLOWER!
Stew Leonard’s Chefs & Customers Follow Their Taste Buds to this Versatile Veggie
Norwalk, Conn. – March 16, 2015 – Hailed by chefs and foodies as the “next kale” or “new Brussels sprouts,” cauliflower is enjoying its time in the sun, cropping up on trendy restaurant menus, in magazines, and in news articles. Whether you’re steaming, mashing, roasting, grilling, or even frying this cruciferous vegetable, Stew Leonard’s produce experts and chefs recommend cauliflower as a heart-healthy and delicious way to get some extra nutrients onto your family’s dinner plate.
“Cauliflower is in the same family as cabbage, broccoli and Brussels sprouts and has similar health benefits. It’s low in fat and carbs, but high in fiber, folate, and vitamin C,” notes Stew Leonard’s Executive Chef Michael Luboff. “There are so many easy, creative, and flavorful ways to prepare cauliflower, making it a great go-to side dish.”
In addition to the more commonly found white variety, cauliflower is also available in orange, purple and green varieties, which are available to Stew Leonard’s New York and Connecticut shoppers in September/October when it can be sourced locally. Orange cauliflower is higher in beta-carotene and Vitamin A, but tastes the same as the white variety. Purple cauliflower gets its pigmentation from the same antioxidant found in red wine. Green cauliflower is cross between white cauliflower and broccoli, resulting in a slightly sweeter flavor.
How to Select Cauliflower
When selecting a white cauliflower, look for tight, firm heads with a white to creamy color and dark, dry leaves. When buying the orange, purple or green varieties, look for even coloring. This colored varieties of cauliflower will be softer to feel and florets might be a little looser as these varieties tend to bruise more easily and will not last as long in the refrigerator.
How to Store Cauliflower
Keep your cauliflower in the refrigerator. Uncovered, it should last for a few days before starting to break down.
How to Serve Cauliflower
Starchy carbs like potatoes and rice can often be swapped out for chopped or pureed cauliflower. Stew’s chefs have even use cauliflower in pizza crust, soups, and dressings!
Bacon Cheddar Cauliflower Steaks
1 head cauliflower
¼ cup water
1 small sweet onion, ¼ inch diced
4 slices bacon, ¼ inch diced
2 tablespoons olive oil
¾ cup shredded cheddar cheese
½ teaspoon ground black pepper
½ teaspoon salt
Place cauliflower in a microwave safe dish with ¼ cup water. Blanch in microwave oven for 6 to 8 minutes on half power.
With a large knife, cut the head of cauliflower in half, then cut a 1 ½ inch or larger steak from each half and place on the side. Reserve the outer pieces for another meal.
In a large skillet over medium high heat, place olive oil and bacon in skillet and sauté until bacon starts to render and curl, about 4 to 5 minutes
Add the onions, salt & pepper and continue to cook another 2 to 3 minutes until onions are translucent.
Place the cauliflower steaks on top of the bacon and onion mixture and continue to cook on medium heat for 6 to 8 minutes or until the steaks are fork tender.
Transfer the steaks to an oven safe dish, place bacon and onion mixture on top of the steaks and sprinkle with the cheddar cheese, place under the broiler until cheese has melted and serve.
Oven Roasted Cauliflower
1 head cauliflower
½ cup olive oil
¼ cup of balsamic vinegar
½ teaspoon pepper
1 teaspoon salt
3 tablespoons of chopped flat leaf parsley
Pre-heat oven to 350
Cut cauliflower, not including the stem, into florets. Place florets in a bowl and toss with olive oil, balsamic vinegar, salt, and pepper.
Roast in 350 degree oven on a cookie sheet for about 15-20 minutes, until cauliflower is tender and brown.
After roasting, place cauliflower in a bowl and top with flat leaf parsley. Toss before serving.
Chef Victor’s Cauliflower Pizza Dough
1 head of cauliflower
1 cup shredded parmesan cheese
1 tablespoons of garlic
1 teaspoon oregano
1 teaspoon crushed red pepper flakes
Dash of balsamic vinegar
Pinch salt & pepper
Put the cauliflower in food processor and pulse until it is in crumbles
Steam the cauliflower for about 15 minutes and cool
Mix with other ingredients and put into baking tray and form into pizza shape
Bake for 10-15 minutes in a preheated 350 degree oven
Top with tomato sauce, cheese and any other favorites and bake until golden brown.
About Stew Leonard’s
Stew Leonard’s, a family-owned and operated fresh food store founded in 1969, has four stores in Norwalk, Danbury, and Newington, Conn. and Yonkers, N.Y. with a fifth store planned in Farmingdale, N.Y. Stew’s earned its nickname, the “Disneyland of Dairy Stores” because of its country-fair atmosphere, with costumed characters and animated entertainment throughout the store that keep children entertained while parents shop. Stew Leonard’s legion of loyal shoppers is largely due to the stores’ passionate approach to customer service: “Rule #1 — The Customer is Always Right”; Rule #2 – If the Customer is Ever Wrong, Re-Read Rule #1.” This principle is so essential to the foundation of the company that it is etched in a three-ton granite rock at each store’s entrance. The company’s culture is built around an acronym for S.T.E.W.: Satisfy the customer; Teamwork gets it done; Excellence makes it better; WOW makes it fun. For more information, visit Stew Leonard’s website at www.stewleonards.com.
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