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By MIKE KLINGAMAN | March 12, 1995
I'm going to grow cauliflower this year. No, I'm not. Yes, I am. At least I'm going to try. There are no guarantees when it comes to raising cauliflower, the fussiest of all crops.Some vegetables are easy to grow: beans, radishes and tomatoes come to mind. Lettuce is a no-brainer, providing the plants are thinned correctly. But cauliflower? A more demanding veggie, there isn't.Here's a plant that doesn't like hot weather and can't stand the cold. A plant that can't abide wet feet but won't tolerate dry. A plant that requires close supervision but squawks at being disturbed.
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HEALTH
Andrea K. Walker | February 7, 2012
The latest healthy recipe comes from Consumer Reports Food & Fitness Magazine. It'sĀ  a healthy twist on what is many people's favorite comfort food, macaroni and cheese. Except this is mac-and cheese with cauliflower. Nothing wrong with getting some veggies with your mac-n-cheese. The recipe also uses multigrain pasta, which is better for you than the white variety. Do you have a healthy recipe to share? Email me at andrea.walker@baltsun.com . Meanwhile, check out the latestĀ recipe.
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NEWS
By JULIE ROTHMAN and JULIE ROTHMAN,SPECIAL TO THE SUN | May 24, 2006
Shirley Campbell of Perry Hall was looking for a misplaced recipe from many years ago for a Cauliflower Puff. Beverly Hines of Baltimore sent in a recipe she had clipped from the newspaper a long while ago. The cauliflower is cooked first and then pureed with egg yolks and milk. Then egg whites are beaten and the cauliflower mixture is incorporated into the whites along with cheese. The mixture then is baked in a pie plate and comes out of the oven a beautiful golden brown and puffed. It reminded me somewhat of a quiche but without a crust.
NEWS
By Sandra McKee and Sandra McKee,sandra.mckee@baltsun.com | September 13, 2009
The No. 6 Westminster Owls (3-0) had never been to the Sally E. Nyborg Field Hockey Invitational at Roland Park before Saturday but had no trouble making themselves at home. The Owls warmed up with a 2-1 victory over host Roland Park and then, with goalie Emily Cauliflower making 14 saves, beat No. 10 Fallston, 3-1. Westminster senior midfielder Lindsay Nichols scored both winning goals. "I took my time and set up for the play [against Fallston]," Nichols said. "I was aiming for a corner, but it went between the goalie's legs.
FEATURES
By ROB KASPER | May 10, 1995
There are few foods that inspire poetry at my family's supper table. Cauliflower was one. When I was kid growing up in the Midwest, as soon as my dad saw a bowl of cauliflower he would recite a poem in its honor.The poem went something like "See the little cauliflower, growing sweeter by the hour."As he recited the verses my dad would push a bowl of steaming cauliflower in front of me and and my three brothers. We would recoil. Cauliflower was a vegetable and, therefore, not to be trusted.
NEWS
By Mike Tauraso and Mike Tauraso,SPECIAL TO THE SUN | October 23, 2002
Growing up in a second-generation Sicilian family had its share of benefits and challenges. What Dad said was law, and Mom just enforced the constitution. I remember vividly having to leave the kickball game at 6 p.m. so I could be in bed no later than 7 p.m., even though we had a couple more hours of sunlight. When all of the other kids wore jeans and sneakers to school, I was most often dressed in some conservative corduroylike outfit that looked as if I were going to Wall Street instead of the first grade.
FEATURES
By Carleton Jones | March 6, 1991
It lies there -- lurid, light green -- in the produce section of the supermarket. At first glance, it looks like the little green guys from Mars have been at work matching the vegetable to their skin tone.Actually, it's "broccoflower" -- the latest horticultural hybrid of broccoli and cauliflower that could be the big hit of the season. In about 18 months, this new vegetable went from a relative unknown to national distribution.Broccoflower has the identical shape and weight of cauliflower, but it's more elegant and the color is as green as an underripe banana.
FEATURES
By Rob Kasper | January 18, 1998
I CAME TO AN appreciation of cauliflower late in life.When I was a kid, cauliflower was one of those foods I was "supposed to eat." My dad, in an effort to stir up interest in the winter vegetable, would recite a couple of lines of corny poetry -- "See the little cauliflower, growing sweeter by the hour" -- as the steamed forms were placed before our assembled clan. My brothers and I would push the dreaded florets of cauliflower to the edges of our plates, and roll our eyes at our dad's performance.
NEWS
By Sara Engram and Sara Engram,SPECIAL TO THE SUN | May 1, 2002
When Elizabeth Schneider was researching her first compendium of unusual fruits and vegetables in the early 1980s, a "green salad" almost always meant iceberg lettuce. Now, no restaurant with upscale aspirations would dare not offer "mixed greens" - the more unusual the better. Uncommon Fruits and Vegetables: A Commonsense Guide appeared in 1986, but lapsed from print after a few years. The good news is twofold: Not only did that volume return in 1998 (William Morrow and Co., $28), but Schneider has also produced a second volume, The Essential Reference: Vegetables From Amaranth to Zucchini (William Morrow, 2001, $60)
NEWS
By Sandra McKee and Sandra McKee,sandra.mckee@baltsun.com | September 13, 2009
The No. 6 Westminster Owls (3-0) had never been to the Sally E. Nyborg Field Hockey Invitational at Roland Park before Saturday but had no trouble making themselves at home. The Owls warmed up with a 2-1 victory over host Roland Park and then, with goalie Emily Cauliflower making 14 saves, beat No. 10 Fallston, 3-1. Westminster senior midfielder Lindsay Nichols scored both winning goals. "I took my time and set up for the play [against Fallston]," Nichols said. "I was aiming for a corner, but it went between the goalie's legs.
NEWS
April 23, 2008
Fideos With Clams and Saffron Serves 4 1 pound fideos or capellini pasta 2 cups heavy cream 1 teaspoon saffron threads, crumbled salt 1 cup small cauliflower florets 1 cup small broccoli florets 1/3 cup extra-virgin olive oil 10 garlic cloves, peeled and left whole 1/2 cup white wine or seafood stock 1 pound fresh medium clams, cleaned freshly ground black pepper chopped fresh flat-leaf parsley for garnish Preheat the oven to 375 degrees....
NEWS
By New York Times News Service | November 26, 2007
DHAKA, Bangladesh -- The political storm that preceded nature's latest assault on this country still swirls overhead. Nearly a year into an army-backed state of emergency, basic freedoms remain suspended, a sweeping anti-corruption drive has stuffed the jails with some of Bangladesh's most influential business leaders and politicians, and a fragile economy is tottering under the pressure of floods at home and rising oil prices abroad. The soaring cost of food is potentially the most explosive challenge facing the military-backed government that has run this country since Jan. 11, when, after debilitating political protests, scheduled elections were scrapped and emergency law was imposed.
NEWS
By ROB KASPER | February 7, 2007
You know it is the dead of winter when your weeknight entertainment is playing with cauliflower. That is how I recently spent a few nights. One evening, I pressed a crown of blue cheese and bread crumbs onto a head of roasted cauliflower. Another night, my diversion consisted of slicing the vegetable into pieces, cooking them with curry and yogurt, then tossing on cilantro and lime juice. Finally, for kicks, I took a cauliflower apart, cooked it and put it back together upside down. Then, in a real showstopping move, I flipped it over so it appeared on the table whole and right side up. These endeavors entertained me -- but as should be apparent by now, I am easily amused, especially during these dark months.
NEWS
By Erica Marcus and Erica Marcus,Newsday | December 6, 2006
Could you please give me some advice about baking broccoli and cauliflower? How should they be prepared, and do they need to be washed first? To prepare cauliflower: Cut off any leaves at the base of the head, then cut off the stalk so that it is flush with the bottom of the head. Cut head in half, through the core. Using a paring knife, cut out the hard, solid core so you are left with florets with thin stems attached. Cut (or simply pry) apart the larger pieces into more manageable ones.
NEWS
By JULIE ROTHMAN and JULIE ROTHMAN,SPECIAL TO THE SUN | May 24, 2006
Shirley Campbell of Perry Hall was looking for a misplaced recipe from many years ago for a Cauliflower Puff. Beverly Hines of Baltimore sent in a recipe she had clipped from the newspaper a long while ago. The cauliflower is cooked first and then pureed with egg yolks and milk. Then egg whites are beaten and the cauliflower mixture is incorporated into the whites along with cheese. The mixture then is baked in a pie plate and comes out of the oven a beautiful golden brown and puffed. It reminded me somewhat of a quiche but without a crust.
NEWS
By Ellen Uzelac and Ellen Uzelac,SPECIAL TO THE SUN | October 27, 2004
Three days into their low-carb diet, Carolyn Beachy made her husband, Sam, a gorgeous meal: grilled salmon with beurre blanc accented with ginger and soy; a tossed salad and mashed something. "He looked at it. He looked at me. He knew something was up. He tasted it and said, `This is pretty good,' " recalls Beachy, a Chestertown floral designer and instructor. "And I was like: `Thank God.' " The mystery guest that showed up on Sam Beachy's dinner plate was cauliflower, which is reaching almost iconic status in low-carbing circles.
NEWS
April 23, 2008
Fideos With Clams and Saffron Serves 4 1 pound fideos or capellini pasta 2 cups heavy cream 1 teaspoon saffron threads, crumbled salt 1 cup small cauliflower florets 1 cup small broccoli florets 1/3 cup extra-virgin olive oil 10 garlic cloves, peeled and left whole 1/2 cup white wine or seafood stock 1 pound fresh medium clams, cleaned freshly ground black pepper chopped fresh flat-leaf parsley for garnish Preheat the oven to 375 degrees....
FEATURES
By Maria Hiaasen and Maria Hiaasen,SPECIAL TO THE SUN | October 22, 1997
In the Kitchen Encounters feature in yesterday's A La Carte section, the name of systems analyst Ron Leve was misspelled.The Sun regrets the error.Who says single men don't cook? Ron Lev prepares soups and stews your mother would envy. In fact, he expects his epitaph will label him "Souperman," thanks to all the soups he's shared with neighbors and friends.Lev, a systems analyst at Fort Meade, made the transformation from mere recipe-reading chemist to verified cook years ago while hovering over a soup pot."
NEWS
By Annie Linskey and Annie Linskey,SUN STAFF | September 15, 2004
Football season has started and Ravens fans are putting on their purple hats and pulling out their pennants. This year, you can extend the purple passion to your table as well. We've pulled together a panoply of trendy purple vegetables, suitable for your next tailgating party or simply a family dinner. You can pick up purple broccoli, purple cauliflower, purple Peruvian potatoes, purple carrots, purple (maroon) cabbage and even purple asparagus. Ponder the possibilities. Steak and potatoes can take on a new hue. Carrots and hummus can be coordinated with team colors.
NEWS
By Mike Tauraso and Mike Tauraso,SPECIAL TO THE SUN | October 23, 2002
Growing up in a second-generation Sicilian family had its share of benefits and challenges. What Dad said was law, and Mom just enforced the constitution. I remember vividly having to leave the kickball game at 6 p.m. so I could be in bed no later than 7 p.m., even though we had a couple more hours of sunlight. When all of the other kids wore jeans and sneakers to school, I was most often dressed in some conservative corduroylike outfit that looked as if I were going to Wall Street instead of the first grade.
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