Cauliflower in geranium sauce!
I love cauliflower in anything at all – as a salad, or a dry curry to eat with chapaties or even fry rice with them and green peas. But I found a new recipe in the book The Edible Ornamental Garden by John E. Bryan & Coralie Castle.
In India we need to keep cauliflowerets in boiled salted hot water for 12 minutes to remove the pests that always hide inside this tasty vegetable!
Then sauté, covered, five minutes in 2 tablespoons butter, 3 tablespoons each finely chopped onions, carrot and celery with leaves. One teaspoon finely chopped garlic.
Add: cauliflowerets, 5 tablespoons dry white wine, 1 tablespoon tomato paste, one fourth teaspoon each crushed coriander seeds, salt and freshly ground white pepper. 6 to 8 whole nutmeg geranium leaves.
Cover and cook, stirring often, until cauliflower is just tender. Add water if too dry. Discard geranium leaves and adjust seasonings. Serve hot with sauce and generous sprinkling of finely chopped parsley. You can also chill and serve as vegetable appetizer.
Remember that cauliflowers like other cruciferous vegetables are very good for health.