Cooking in Season: Cauliflower & Kohlrabi

By Lois Anne

Cauliflower and Kohlrabi are abundant this time of year. Both are members of the Brassica oleracea species, which also includes cabbage, broccoli, kale, and Brussels sprouts. 

Cauliflower originated in Cyprus from wild cabbage (Brassica oleracea) and was cultivated by ancient Romans and slowly spread through Europe. The name cauliflower comes from the Latin words “caulis” (cabbage) and “flōs” (flower). 

Kohlrabi originated in northern Europe, most likely Germany, around 500 years ago as a variety of wild cabbage. Its name kohlrabi comes from the German words “kohl” (cabbage) and “rabi” (turnip), a fitting description based on its appearance.  

Both vegetables are excellent sources of fiber and other nutrients and can be eaten raw or cooked.  At this very moment while I’m writing, some cauliflower is in our oven, so let’s start with:

ROASTED CAULIFLOWER

Preheat oven to 425 degrees Farenheit.

Cut a head of cauliflower into florets or slice into ½” thick slabs. On a large rimmed baking sheet drizzle ¼ cup olive oil, add cauliflower tossing the florets or turning the slabs to evenly coat, and arrange in a single layer. Sprinkle with salt to taste. Roast for 20 minutes, then remove from the oven and use a spatula to flip the cauliflower pieces. Return it to the oven and roast for approximately another 10 minutes until the edges are brown and the cauliflower is fork-tender.

MASHED CAULIFLOWER & KOHLRABI

Cut a head of cauliflower into florets and peel a kohlrabi & cut into chunks. Using a double-boiler or a steaming basket, bring 3” of water (or appropriate amount for your set up) to a boil, add the veggies, and steam until they are fork-tender – about 8-10 minutes. Pour out the cooking water & place cauliflower & kohlrabi in the warm pan. Mash the veggies together adding butter, salt & pepper to taste.

Another option instead of butter – add ½ cup yogurt [dairy or plant-based], 1 tbs horseradish, salt & pepper to taste, and ¼ cup minced chives, parsley, tarragon, or herbs of your choice. Serve with a sprinkle of the herbs on top.

Delicious as well as an excellent source of Vitamin C!

KOHLRABI & CARROT SLAW

1 large kohlrabi – peeled, stems trimmed off, grated

¼ head purple cabbage – shredded

2 medium/large carrots – peeled & grated

½ red onion – grated [optional]

4 tbs chopped parsley

¼ cup golden raisins or currants [optional]

¼ cup mayo

1 tbs cider vinegar

1 tbs sugar

½ tsp salt

For the dressing, in a small bowl mix the mayo, vinegar, sugar, and salt. Combine the other ingredients in a large bowl. Pour the dressing over the slaw, mixing until evenly coated. For best flavor, chill for a few hours prior to serving.

FOR SNACKS & APPETIZERS

My favorite and easiest way to eat kohlrabi is to peel & thinly slice it, and eat it plain or sprinkled with a bit of sea salt.

Cauliflower cut into florets and sliced kohlrabi are both delicious served with hummus or your favorite dip.

Cauliflower can be riced (cut into small bits), sprinkled with finely grated parmesan, pecorino romano, or vegan cheese, and eaten like popcorn. Depending on the cheese used & your taste, a bit of your favorite salt may enhance the flavor.

Enjoy!!

~ Lois Anne

Good Tern Co-op member since 1981