Don't like cauliflower? You may change your mind

If you don’t like cauliflower, apparently you’re not in the minority. I did an online search for this snowy-looking vegetable and found that people were generally disdainful of it, describing it as a sort of pallid cousin of jewel-toned broccoli.

Nutritionally, cauliflower and broccoli are similar. Both have a lot of vitamin C — remember the days when we thought the only way to get a dose of C was by eating            oranges? A mere three florets of cauliflower give you 67 percent of your daily recommended dose of C.

Both broccoli and cauliflower are low in calories and high in fiber. One advantage broccoli offers, nutritionally, is a lot of vitamin A, which is not found in cauliflower.

Compensation comes in the form of  large amounts of enzymes and compounds that help cleanse the body of potentially cancer-causing substances. One of those is called sulforaphane, which a study at Johns Hopkins University in Baltimore found helps prevent tumors (especially in the breasts and the prostate) by cleaning toxins out of your body before they can cause tumors to grow.

Usually when I cook cauliflower, I break it up into florets and remove the stem. Often I steam it, then mash it with large amounts butter and parmesan cheese and a sprinkle of curry powder or paprika. All those lovely fats add flavor to the cauliflower but don’t exactly earn it points as a healthy food.

It is possible to make cauliflower interesting without hiding it under a (delightfully) fatty dressing. Don’t take my word for it. Earlier this year, chef Michael Anthony from Gramercy Tavern shared a recipe for cauliflower with The New York Times. He developed the recipe to convince his then-girlfriend (now wife) that cauliflower could indeed be a lovely food. Since it was published in March, the recipe has been flying around food blogs on the Internet, where it is widely praised. There are numerous adaptations; if you don’t like my version, go online and do a search for the variations.

One thing that’s interesting about this recipe is that it’s not based on breaking the cauliflower into florets; it asks you to cut the “head� into 1-inch slices. This actually fits in nicely with a theory that is being put forth now that says the beneficial enzymes in cauliflower are enhanced if you cut the head into small pieces (such as 1-inch slices) and let them sit for five to 10 minutes before you cook them (preferably at low to medium heat).

Cauliflower with almonds, capers and raisins

Adapted from Michael Anthony, Gramercy Tavern

Serves four

1 head cauliflower, trimmed of leaves; 1 1/2 tablespoons butter; 3 tablespoons fresh soft bread crumbs; 1 tablespoon plus 1 teaspoon extra virgin olive oil; 3 tablespoons sliced almonds; salt and freshly ground black pepper; 2 tablespoons raisins; 1 tablespoon rice vinegar; 1 tablespoon capers, rinsed and drained; 1 teaspoon finely chopped parsley; 1 teaspoon finely sliced chives

Preheat your oven to 350 degrees. Cut the cauliflower vertically into 1-inch slices. Over low heat, in a large ovenproof skillet, melt 1 tablespoon of butter, then add your bread crumbs. Toss or stir them until they are toasted and golden brown, about 3 minutes. Transfer the crumbs to a plate and wipe out your pan.

Return the pan to medium heat and add a teaspoon of olive oil and your almonds and toss or stir until lightly browned, about 2 minutes. Season with salt and pepper to taste. Transfer the almonds to a plate and let them cool.

Wipe out your pan again and return it to medium heat. Add the remaining tablespoon of olive oil and the cauliflower slices and sauté until they are lightly browned on both sides. You will probably need to do this in batches. Transfer the pan to your preheated oven and roast until the slices are tender, about 10 minutes.

Meanwhile, in a small saucepan over low heat, melt the remaining 1/2 tablespoon of butter and add the raisins and vinegar and 1 tablespoon of water. Simmer until the raisins are plump and soft, about 5 minutes; drain and set aside.  In a small bowl, combine the almonds, capers, raisins, parsley, tarragon and chives. Season with salt and pepper and toss to mix.

Arrange the roasted cauliflower on a serving platter. Spoon the almond-caper-raisin-herb mixture evenly over the top and sprinkle it all with the toasted bread crumbs. Serve immediately.