Caulilini Innovation Session
We’ve said it once, and we’ll save it again. We’re crazy for caulilini. 😍
Mann’s Caulilini™ SweetStem™ Cauliflower made its spectacular debut in foodservice not too long ago, and we couldn’t help but get our hands on some.
To celebrate this new product, PA's Chef Steph hosted our most recent PA Culinary Innovation Session with Mann’s Loree Dowse (Director of Creative Marketing) by her side.
From its unique background to health benefits and applications, Chef Steph and Loree discussed all the necessary know-hows for this new member of the brassica family,
Huge thank you to our partners at Mann’s for helping us kick off the fall produce season with caulilini!
Watch the full session and recreate the incredibly easy and one-of-a-kind caulilini recipes below.
Seared Caulilini Sesame Gomae With Soba Noodles
1 lb soba noodles
3 tbs toasted sesame oil
2 tbs soy sauce
¾ cup toasted sesame seeds
¼ cup soy sauce
3 tbs sugar
2 tbs sake
2 tbs mirin
1 lb caulilini, cut into florets
3 tbs olive oil
Black sesame seeds and sliced fresno peppers, for garnish
Boil the soba noodles according to the package directions. Rinse them with cold water, and drain. Once cool, drizzle the sesame oil and 2 tbs of soy sauce over the noodles. Mix and set aside.
For the sesame sauce, put sesame seeds in a frying pan and toast them on low heat. When 2-3 sesame seeds start to pop from the pan, remove from the heat.
Grind the toasted sesame seeds with a mortar and pestle or food processor. Leave some sesame seeds unground for some texture.
Add the rest of the soy sauce, the sugar, sake, and mirin. Mix everything together and give it a taste. Adjust the seasoning as necessary. Set aside.
Heat the olive oil in a large fry pan over medium-high heat. Add the caulilini and saute for 2-3 minutes, or until the caulilini is just beginning to soften. Do not overcook.
Add the caulilini to the soba noodle bowl, and toss everything with the sesame dressing. Garnish with black sesame seeds and peppers if you wish.
Pickled Caulilini With Lemon and Bay
2 lbs caulilini
1 cup apple cider vinegar
1 cup water
2 teaspoons sea salt
The peel of one lemon, sliced into strips
3 large garlic cloves, sliced
1/4 teaspoon peppercorns
1 teaspoon mustard seeds
2 bay leaves
Wash caulilini and break it into florets.
In a large saucepan, combine the apple cider vinegar, water and sea salt. Bring to a boil.
Place the lemon slices in the bottom of a quart jar and top with garlic clove slices, peppercorns, and bay leaves. Set aside.
When brine is boiling, add cauliflower to the pot. Stir until the brine returns to a boil and remove from heat.
Using tongs, pack cauliflower into the prepared jar and top with brine.
Place 2-3 slices of lemon strips on top of the cauliflower and put a lid on the jar.
Let pickles sit out on counter until cool. Once they’ve reached room temperature, refrigerate jar.
Pickles are ready to eat within 12 hours, though they will continue to deepen in flavor the longer the rest.
Sweet, Indian-Style Caulilini Pudding
3⁄4 cup ghee, melted
4 cups caulilini, grated
1 1/2 cups sugar
3 cups whole milk
2 tsp cinnamon
2 tsp cardamom
Toasted pistachios and orange segments for garnish
Melt the ghee in a large saucepan, and add the caulilini. Saute the cualilini for 7-8 minutes, or until it softens.
Add the sugar, and cook for another 3 minutes. Add the milk, cinnamon, and cardamom, and allow the mixture to slowly boil until all of the milk has evaporated.
Add a pinch of salt, stir, and taste the mixture. Add more salt or sugar depending on your taste.
Smoked Caulilini Lavash Flatbread With Goat Cheese Bechamel
For the goat cheese sauce:
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups whole milk
6 ounces fresh goat cheese
Freshly grated nutmeg
Salt and freshly ground black pepper
For the smoked caulilini:
1 lb caulilini, cut into large florets
¼ cup olive oil
2 tbs salt
For the assembly:
1 large piece of store-bought lavash bread
2 tbs capers
1 cup mixed color cherry tomatoes, halved
2 tsp crushed chili flakes
¼ cup fresh basil, chiffonade
Preheat your oven to 350 degrees.
Arrange a stovetop smoker with wood chips in the bottom of the pan. Coat the caulilini with the olive oil and salt, and arrange the pieces on the grate of the smoker. Close the smoker top, and smoke on medium heat for 6-7 minutes, or until the caulilini takes on a slightly yellowish color from the smoke. Taste the caulilini to make sure you like the level of smokiness. If you want more, continue to smoke. Set the smoked caulilini aside.
In a medium saucepan, melt the butter over moderate heat. Stir in the 3 tablespoons of flour until a paste forms. Gradually pour in the milk, whisking until smooth.
Bring the béchamel sauce to a simmer over moderately high heat, whisking constantly, until thickened, about 4 minutes. Reduce the heat to low and cook, whisking often, until no floury taste remains, about 10 minutes. Remove from the heat and stir in the goat cheese until melted. Season the sauce with nutmeg, salt and pepper.
Brush a ¼ cup of sauce onto the lavash like putting sauce on a pizza. Arrange the caulilini and the rest of the assembly toppings, except for the basil, on top of the lavash. Bake the lavash on a parchment-lined sheet tray for 7-8 minutes, or until it is crispy and the sauce is bubbling.
Garnish with fresh basil.