Later On

A blog written for those whose interests more or less match mine.

I cook the Taishan cauliflower

with 2 comments

I misread the label and thought it was “Taiwan cauliflower.” It’s really called Taishan cauliflower. I didn’t think to look up a recipe — it’s a vegetable, so I did a standard vegetable cooking:

• 1.5 tablespoon extra-virgin olive oily
• 1 large red onion, chpped
• 1 Taishan cauliflower, chopped

I used my Field Company No. 10 skillet, for which I have a third-party glass lid that fits well. I sautéed onion for a while, then added the chopped cauliflower and continued to cook, stirring frequently, until the cauliflower wilted a bit, then put on the lid reduced the heat and cooked it until tender (about 10-15 minutes), stirring a few times.

Here you see the original cauliflower, some of it chopped, and the cooked cauliflower (and that’s the whole head — it’s quite fluffy unlike regular caulflower). Click a photo below to get a slide show with enlarged images; right-click one of those images to open it in a new tab and then you can click it to really magnify it.

It’s an interesting vegetable, and there are quite a few recipes online. And the Taishan cauliflower is described:

This is probably pretty much what European cauliflower looked like in the time of the Roman Empire. Selective breeding during Medieval and Renaissance times developed the heavy white curd cauliflower we enjoy today. The photo specimen is a particularly fine specimen, whiter and with less stem showing than many. When they first appeared, in 2017, they were greener and more disorderly, so selection has been in effect.

The taste of this vegetable is very much that of cauliflower, but “greener” and sweeter than our regular Western cauliflower – less of a blank canvas and more of a feature flavor. Raw, it sometimes has a little bitterness, but not objectionably so, and the bitterness fades with cooking. . .

It’s really tasty and is indeed sweet, though some sweetness comes from the cooked onion. I’m definitely getting this again.

Written by Leisureguy

23 February 2021 at 3:30 pm

2 Responses

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  1. It looks like a typical overwintered cauliflower to me.

    wendyjv

    23 February 2021 at 7:40 pm

  2. It seems to be a distinct variety. From Wikipedia (and the article at the link has more information, including some cool colored cauliflowers, the one developed in Canada being high in beta-carotene):

    There are four major groups of cauliflower.[16]

    1. Italian: This specimen is diverse in appearance, biennial and annual in type. This group also includes white, Romanesco, various brown, green, purple, and yellow cultivars. This type is the ancestral form from which the others were derived.

    2. Northern European annuals: Used in Europe and North America for summer and fall harvest, it was developed in Germany in the 18th century and includes the old cultivars Erfurt and Snowball.

    3. Northwest European biennial: Used in Europe for winter and early spring harvest, this was developed in France in the 19th century and includes the old cultivars Angers and Roscoff.

    4. Asian: A tropical cauliflower used in China and India, it was developed in India during the 19th century from the now-abandoned Cornish type[17] and includes old varieties Early Benaras and Early Patna.

    LeisureGuy

    23 February 2021 at 7:48 pm


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