Wild cauliflower (otherwise known as caulilini or baby cauliflower) is a type of cauliflower known for being extra tender and sweet! It also happens to currently be a part of our Conscious Kitchen X Tomatero Farm Boxes (which you can find out more about here)!
This wild cauliflower is super rich in fiber, vitamins B-6 and C, and potassium. With all these great nutrients and delightful flavor, we are glad that this type of cauliflower is slowly gaining popularity in the U.S. after being grown in Asia for countless years.
While this vegetable may seem strange at first, it is super easy to work with and can be prepared quite similarly to regular cauliflower. For some simple roasted wild cauliflower, you can simply drizzle it in some olive oil, season it to taste with salt and pepper, and bake it in the oven at 350°F for approximately 15 minutes.
Photo Credit: Dr. BBQ
If you’re feeling a little more adventurous you can check out this caulilini soup recipe from the Dr. BBQ restaurant in St. Petersburg, Florida. Be sure to find organic ingredients from local farms and purveyors wherever possible!
Makes approximately 6 cups
- 1 stick butter
- 1-pound Caulilini, coarsely chopped
- 1 medium leek, washed and chopped
- 1 large rib celery, chopped
- 1 medium yellow onion, chopped
- 1 1/2 tablespoons chopped garlic
- 1/4 cup flour
- 1/2 cup white wine
- 2 cups half & half
- Juice of 1 lemon
- 2 teaspoons salt
- 2 teaspoons white pepper
- Chive oil and Caulilini florets for garnish (optional)
- Melt the butter in a Dutch oven over medium heat.
- Add the Caulilini, leek, celery, onion and garlic.
- Cook, stirring occasionally for 8-10 minutes until the onion is translucent.
- Add the flour and stir to incorporate.
- Deglaze the pot with the wine.
- Add the half & half, lemon juice, salt and pepper.
- Mix well and bring to a simmer.
- Cook, stirring occasionally for about 15 minutes.
- If you have a stick blender, use it to puree the soup until smooth. If not transfer the soup in batches to a blender and puree.
- When it’s all smooth, push the soup through a strainer to remove any pieces.
- Garnish with chive oil and Caulilini florets if desired.