Just before we leave for holiday all the cauliflowers on the allotment are ready to eat. So cauliflower cheese 3 times this week as well as pan roasted with butter and snail spices. The remainder go for gifts to friends and neighbours. We would normally steam the florets to accompany meat or fish, but just like gratin dauphinois, cauliflower cheese makes a great meal in its own right.
From fresh green rainbow goodness to beige comfort.
In Cadiz we rarely encounter cauliflower however in La Rioja there is an IGP designation for the Coliflor de Calahorra. The cauliflowers are grown with great care in small plots on the banks of the Ebro along with other vegetables typical of the area, such as artichokes.
I can find little to distinguish it other than it is said to be whiter, rounder and fresher than other cauliflowers!
