CAULIFLOWER STEAM IT, TOSS IT, ENJOY!

Byline: Pat McGovern Knight-Ridder Tribune News Wire

Be it white, green or purple, "Cauliflower is nothing but a cabbage with a college education," Mark Twain once wrote.

Twain might not have been too fond of the vegetable, but it's come a long way since his day. Growers have begun producing purple shades of this cruciferous vegetable. And then there is broccoflower, a cross between broccoli and cauliflower, with its green color and sweeter taste.

A good source of vitamins C and B-6, cauliflower also contains potassium, carotene and thiamine. And it is a good source of fiber.

However, because it contains vitamin K, known for blood-clotting properties, it could reduce the effectiveness of anticoagulant drugs, according to Irena Chalmers in "The Great Food Almanac." Chalmers also warns against chemicals called goitrogens that could cause problems for those taking thyroid medication.

Although most people steam or boil this member of the cabbage family, it makes a good salad when blanched and chilled, then tossed with sun-dried tomatoes, toasted pine nuts, fresh basil and a roasted garlic and balsamic vinaigrette dressing, according to Chalmers.

Chalmers also recommends simmering cauliflower with Spanish onions and russet potatoes in chicken broth, then pureeing with cream and a touch of fresh dill and horseradish for a tasty soup.

Steamed or boiled, cauliflower should never be overcooked; it will be become mushy and the flavor will be too strong, not to mention the smell. But don't worry. If you overcook it, you can puree it in a blender with pepper and butter to make a tasty dish, writes Sharon Tyler Herbst in "The Food Lover's Tiptionary."

At the market, choose cauliflower with firm florets. The leaves should be green without any signs of yellowing or withering. Avoid any heads with brown or yellow spots on the florets; they're a sign that the cauliflower is past its prime.

You can store cauliflower up to five days in the refrigerator, but make sure it's tightly wrapped. Before cooking, rinse thoroughly, remove the leaves and trim the stem. To shorten cooking time, separate the cauliflower into florets and cut the florets into several pieces, writes Herbst. Once the florets are cut off, the stems can be chopped or sliced and cooked or used raw in salads.

CAULIFLOWER WALNUT CASSEROLE

1 medium head cauliflower (2 pounds), broken into florets

Water

1 1/4 cups dairy sour cream

1 cup shredded Cheddar cheese

1 tablespoon flour

2 teaspoons seasoned chicken stock base

1 teaspoon dry mustard

1/4 cup coarsely chopped walnuts

1/4 cup fine dry bread crumbs

1 tablespoon butter, melted

1 teaspoon dried marjoram leaves, crumbled

1/4 teaspoon onion salt

Cook cauliflower in 1-inch of salted water until tender. Drain and place in a baking dish.

Mix together sour cream, cheese, flour, stock base and mustard and spoon over cauliflower.

Mix walnuts, bread crumbs, butter, marjoram and onion salt. Sprinkle over top.

Bake in preheated 400-degree oven, 15 to 20 minutes, until hot and bubbly. Makes 6 servings.

From "Beyond Parsley" by Junior League of Kansas City, Mo.

CAPTION(S):

PHOTO

Photo (Color) In the hands of a creative cook, cauliflower can flower into salads, soups and casseroles. Eric Seals/The (Columbia, S.C.) State