Whole Roasted Cauliflower with Whipped Goat CheeseRecipe via Bon Appétit

“Cauliflower may have originated in the Middle East, and it has been growing in Italy since the fifteenth century. It was subsequently distributed to other parts fo Europe and was cultivated in North America by the late 1600s. By the eighteenth century, recipes were published in American cookbooks for boiling, frying, or stewing cauliflower; early recipes were also offered for pickling, and pickled cauliflower was served when fresh vegetables were unavailable and as a condiment. In the nineteenth century, cauliflower cookery expanded. Sometimes boiled in milk to gentle its flavor, cauliflower was sauced, usually with a butter or white sauce, and served as a side dish with meats; it was also sieved to make creamy soups.”

Oxford Encyclopedia of Food and Drink in America, Andrew F. Smith editor [Oxford University Press: New York] 2004, Volume 1 (p. 195)

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