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    All We Can Eat is a meeting place for the food-obsessed, a traffic signal at the ever-crowded intersection of politics, culture, aesthetics, desire and the dinner plate.

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Posted at 12:09 PM ET, 10/28/2011

Key Ingredient: Cauliflower

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I bought some purple cauliflower yesterday, and I am more than a little excited about it. The cruciferous vegetable is showing up at area farmers markets in several colors.

If vibrant hues aren’t enough to convert your skeptical kids — or other friends and family — on the idea of cauliflower, have them taste one of these dishes from our Recipe Finder:


Cabbage, Cauliflower and Potato Chowder (Bill O'Leary/The Washington Post) • Cabbage, Cauliflower and Potato Chowder, a gluten-free soup that adds a little mustard for zip.

• Chicken Cardamom Masala With Cashews, which tastes just as good — or better — the day after you make it.

• Fried Rice With Cauliflower and Egg, one of Joe Yonan’s Cooking for One recipes.

• Tomato-Braised Cauliflower, which softens after a 20- or 30-minute cook time.

How do you like to prepare cauliflower?

By  |  12:09 PM ET, 10/28/2011

Categories:  In Season, Recipes | Tags:  Becky Krystal, Key Ingredient

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