A guide to the cauliflower in France, known as le chou-fleur in French, why French cuisine uses the term, 'Dubarry', how to roast it plus healthy cauliflower recipes, including its sister, broccoli.
Where Did the Cauliflower Come From?
According to Larousse Gastronomique, the French culinary dictionary, the cauliflower first came from Cyprus. It arrived in France from Italy in the 16th century, still known as cavolo-fiore.
King Louis XIV particularly loved enjoyed his cauli and thanks to his botanist, La Quintinie, had it grown at the Potager du Roi and in Brittany.
Cauliflower Seasons
As French cauliflowers are mainly grown in a mild, humid climate in Brittany, they can be grown just about all year round. The season starts in September but high season is all through winter and spring, from January-May. This is when they're at their best quality with a slight nutty taste.
Where is it Grown in France?
According to the French Ministry of Agriculture, 80% of cauliflowers are grown in Brittany, followed by Normandy (5%) and Nord-Pas-de-Calais (5%).
Health Benefits
According to Aprifel for the French Ministry of Agriculture, cauliflower is low in calories, rich vitamin C and B9 plus it's the most easily digested vegetable of the cabbage family after broccoli.
In Chinese medicine ('Diététique des Quatre Saisons' by Chen Jun and Pierre Sterckx, 2002), cauliflower is used to help treat ringing ears, bad memory and insomnia.
What Does Dubarry Mean in French Cuisine?
In French cuisine, anything titled Du Barry refers to a cauliflower dish, named after Louis XV's last mistress, Madame du Barry.
See recipe for Crème dubarry for more details of the soup, the romance and how it all steamed together around Versailles and Louveciennes in les Yvelines near Paris.
How to Choose and Store Cauliflower and Broccoli
To pick the freshest cauliflower or broccoli, always pick one with leaves - the more hidden the better. Those with more leaves around the white head (pomme) will help conserve the vegetable longer.
To store, keep in the fridge and consume as soon as possible.
Varieties
The following varieties fall under the cauliflower or chou-fleur:
- White
- Orange, Green or Violet
- Romanesco
- Mini Cauliflowers
- Broccoli (cauliflower's sister)
Are Purple Cauliflowers Real?
Cauliflowers also exist in green, orange and purple colours (Graffiti) and are completely natural (not fake at all!).
Purple cauliflowers even healthier than regular white cauliflower, as are higher in antioxidants. Its natural purple colour comes from anthocyanin, which is found in red wine, purple carrots, red cabbage and Vitelotte potatoes.
How to Prepare it
To ensure there are no hidden insects or dirt, first cut off the outer cauliflower leaves and cut into florets. Leave them to soak for up to 5 minutes in a little water with a teaspoon of vinegar. Then either enjoy raw (try with wasabi mayonnaise) or steam florets for about 15 minutes.
Be careful never to overcook as cauliflower turns mushy. It's best still with a bite (about 5 minutes to steam medium florets - less for romanesco).
How to Roast Cauliflower in the Oven
Roasted cauliflower is wonderfully quick and easy - plus ideal on a budget. It's also the most tasty and versatile way of cooking cauliflower.
To roast in small florets, simply cut off the outer leaves (head or pomme) and wash under running water. Cut off florets and, using your fingers, break them up further into little bite-sized pieces.
Spread out in a single layer on a roasting tray or baking sheet and dribble over 2-3 tablespoons olive oil. Add a few grinds of the salt and pepper mill then sprinkle with spices, nuts and/or seeds of your choice.
How Long to Bake Cauliflower at 425°F?
Bake in the oven at 220°C (200°C fan) or 425°F (Gas 7) for 20-25 minutes, or until slightly singed and toasted.
Otherwise, roast for only 15 minutes for that bite to serve as a dipper in a French Cheese Fondue Savoyarde - it's the perfect accompaniment.
Roasted Cauliflower Ideas
Quickly roast cauliflower florets to make:
- Cauliflower hummus, following this broccoli hummus recipe.
- Roasted curried cauliflower soup
- Crispy cheesy gratin, mixed with some steamed broccoli florets. Add béchamel sauce and top with the parmesan crisp from the whole roasted cauliflower and cheese recipe - a quicker version if you don't have time to roast the whole thing.
Here are some family favourite flavours to add to roasted cauliflower. Each bring out many different flavours for associated dishes such as Indian curries, Moroccan tagines, or just spicing it up to go with, say chicken, pork or meat dishes:
- French versatile: sesame seeds, coriander seeds (they're not spicy but give off a lemon flavour), turmeric, whole garlic cloves. Serve with fresh parsley;
- French Moroccan: caraway seeds (carvi), 4 spices (quatre-épices: cinnamon, nutmeg, cloves, ginger). Serve with fresh parsley;
- Indian: cumin seeds, turmeric, coriander seeds, ground garam masala, pinch cayenne powder. Serve with fresh coriander/cilantro.
French Cauliflower Recipes
Cauliflower is most often eaten raw in salads, grated as raw couscous or garnish, or as French crudités for an apéritif, along with cucumber and carrot sticks. These are dunked into dips such as poichichade (the extra garlicky chickpea spread from Provence like hummus), for example.
Alternatively, serve cooked in soups and gratins with the following recipes.
The most royal and romantic of French soups is the Crème Dubarry. This rich, velvety cream is credited to Madame du Barry's chef who made this for Louis XV's favourite mistress who adored le chou-fleur.
The same method and garnish as Crème Dubarry is also just as good made with broccoli.
Curried cauliflower soup and seared scallop - garnished fresh coriander and a mini curry tikka mac'sala macaron from my first book, Mad About Macarons!
Broccoli hummus is not only healthy and delicious but this dip is made in just 15 minutes.
Pork Tenderloin in honey sauce is delicious served with roasted cauliflower.
Don't want to cut into florets? For the ultimate wow-factor side dish, make a whole roasted cauliflower with cheese.
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