In Season: Chou-fleur

The Marché Daumesnil is a goldmine for local produce. Everywhere you turn there seems to be a new local producer and they're almost all from the Ile-de-France. It's a pretty overwhelming site for a fan of local food like me, but I managed to pull it together enough to chat with a few vendors and peruse their seasonal produce. When I passed by Jean-Luc Dormoy's stand my eye was immediately drawn to his brilliantly colored cauliflower, so here it is: in season and at your service:


What: Chou-fleur (Cauliflower)

Where: Marché Daumesnil, 75012

When: October 26, 2012

Who: Local Producer Jean-Luc Dormoy

How: Despite the variety of colors available, I was instructed to prepare this bright purple cauliflower in the same manner that one would cook the standard white variety.

Simply add the cauliflower to a pot of boiling water and cook for 20 minutes.

If you want a crispier cauliflower, take the chou out of the boiling water after 5-10 minutes and then add to a pan with olive oil and minced garlic. Sautée for another 5 minutes, sprinkle with sea salt, and serve warm as a side dish to your favorite Autumnal main course.

Chou-fleur 2