the cauliflowers

January 29, 2014 • Nancy Wolfson-Moche

Most cauliflower is white, but vivid orange, green and purple varieties are available too.  Orange — also known as “cheddar”  cauliflower — has 25% more Vitamin A than its white, green and purple counterparts. When cooked, its texture is a bit smoother and some say it is sweeter.  With a nod to its green hue, green cauliflower is also called “broccoflower” and boasts 2 grams of protein per cup, making it richer in protein than its cauliflower and broccoli relatives.  Add the creamy tahini dressing, and this is a protein-rich breakfast dish.


serves 4



4 oz orange (“cheddar”) cauliflower

4 oz green (“broccoflower”) cauliflower

4 radicchio leaves

Creamy Tahini Dressing – you can make this the night before and enjoy on other veggies or salad


4 Tablespoons toasted sesame tahini

½ onion

2 teaspoons umeboshi plum paste

¼ teaspoon soy sauce

juice of 1 lemon

2 teaspoons date syrup (“silan”)

1/3 cup  spring or filtered water

Process   To remove florets from both cauliflower heads, cut thick core stalk and pull florets apart.


Cut or tear them into bite-size pieces and wash them by immersing them in water, separately.


Fill a steamer pot with 1-2 inches water. Cover and bring to a boil. Place the orange florets into the steamer basket first; place over the boiling water and cover. Allow to steam for about 2 minutes.  When the color of the cauliflower has become more intense, it is ready. Remove from steamer basket and set aside. Rinse the steamer basket and then place green florets in the basket; put it on boiling water, cover and let steam for about 2 minutes.  Cauliflower will become a more intense shade of green.


Remove from steamer basket after about 2 minutes and set aside. Wash the radicchio leaves and allow them to dry. Place one leaf in each bowl or on each small plate.


Build/arrange a combination of orange and green cauliflower florets on top of the radicchio.


Make the dressing. Note: I recommend you make this the day before to save time and also because it becomes more delicious as the flavors mesh and settle. Mince the onion. In a blender, combine all ingredients and puree until smooth. You can add more water for a lighter, creamier consistency.  Spoon the dressing onto the cauliflower salad.

©Nancy Wolfson-Moche 2014

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