cauliflower

While we're always excited about the newest Hershey's candy or next Cheetos flavor, we adore trying handmade, artisanal products from smaller vendors. In our new series Artisanal Pick, we're highlighting small-batch products that we've tried, tested, and devoured.

If you told me a few months back that I'd be swooning over a jar of pickled cauliflower, I'd likely scoff. But, in this case, I couldn't be happier to be wrong. Full of tangy-vinegar punch and with a perfect crisp, but not too crisp texture, these pickles from Emmy's Pickles and Jams were one of my favorite things I tasted as a judge at the Good Food Awards, and I wasn't even judging the pickles category!

Since my first tentative nibble (I'm typically a rather stalwart broccoli and cauliflower-hater) I've been smitten. In fact, I couldn't help but pop one after another of the tender florets in my mouth, despite initially trying these briny, Indian-spiced pickles on a rather full stomach. Just ask the food team; I cannot and will not stop talking about them, so it seemed that it was time to finally bring in a jar to the office to share.

Not too surprisingly, the consensus was that they're a game changer of sorts. Novel, but not so out of the box to remain squarely in the "interesting" category, these pickles are an excellent snack eaten plain — I somewhat shamefully often eat them straight from the jar — but they'd add zing to any manner of dishes, in particular, as an excellent foil for fatty meats as part of a charcuterie spread. All in all, I'd suggest you cast aside any doubts you might have about the concept of pickled cauliflower and snap up a jar; they're really just that good.

In honor of next week's release of Michelle Obama's cookbook, American Grown, we baked up something sweet, and now we're onto another one of America's favorite comfort foods, mac and cheese.

I was initially a little wary of this version because it didn't call for making a roux, which gives most mac and cheese recipes that creamy, hearty texture. In the first lady's recipe, you simply stir together cauliflower puree, milk, cheese, and pasta, and you're ready to go. While I love the fast and easy nature of her rendition, it missed a few of my favorite characteristics of homemade, from-scratch macaroni and cheese.

To ensure a crunchy crust, I sprinkled some buttered bread crumbs across the top and popped the dish in the oven for 15 to 20 minutes. What resulted was a bubbling, crusty casserole that — despite the unmistakably delicious flavor of cauliflower — could pass for homestyle mac and cheese any day. Mrs. Obama says that this is Sasha and Malia's favorite, and I can certainly understand why! Ready for the recipe? Just read on.

Looking for an elegant yet simple way to serve cauliflower? Look no further than Fresh Tart's gluten-free version of cauliflower gratin.

Perhaps it's cliche that I read MFK Fisher's The Gastronomical Me and wanted to immerse myself in the world of food, but that's OK. Who wouldn't want to do exactly that after reading that sexy, scrumptious book? My goodness that woman could write, my mouth waters (and my heart swoons) just thinking about it.

There's one passage in particular that has had me making simple cauliflower gratins for years. I purposely don't look back at the specifics, I just count on how incredible she made cauliflower roasted with cream and Gruyere sound, swiped through with crusty bread and enjoyed with cold wine.

Lord.

So here's my version, so simple, so completely gluten-free, so much better than the pasta dish I served to Nathan and John tonight (in my opinion). I threw in some arugula leaves this evening because I had them, but you wouldn't need to include them.

Keep reading for an elemental cauliflower gratin recipe.

If you're anything like me, then a dinner isn't complete without a salad and a side dish. While salads are easy enough, sometimes I get stuck when it comes to coming up with a fast and easy side. That's when I turn on the oven, reach for a seasonal vegetable, toss it in some oil and spices, then roast it to perfection.

In this case the seasonal vegetable happend to be cauliflower and the spice, pimentón, or Spanish smoked paprika.

From start to finish, this side dish takes about 35 minutes, which is the perfect amount of time to throw together a fast and easy meal and a side salad. It's simple, and while it lets the flavor of cauliflower shine through, the smoky flavor from the paprika is really satisfying.

For this incredibly easy recipe, read on.

People tend to be rather opinionated about cauliflower. Quite a few people completely abhor it, and some are crazy for it. Either way, there's no denying that cauliflower has a rich and interesting history.

Cauliflower belongs to the same species as cabbage, brussels sprouts, broccoli, and collard greens. Though white is most common, cauliflower also comes in orange, green, and purple; all possess that slightly sulfurous and bitter flavor. It has been an important Winter vegetable in Europe since 600 B.C. and became popular when it was introduced to the French in the 1500s. Throughout history, cauliflower's been prized for, among other things, its anti-inflammatory properties.

Select cauliflower heads that are compact. Heads that have more green leaves tend to be better protected, and thus, fresher. Store cauliflower in a paper or plastic bag in the refrigerator for up to one week. Want to learn more about cooking with cauliflower? Keep reading.

We are thrilled to announce our new partnership with Padma Lakshmi! The host of Emmy-winning Top Chef, writer, and designer started Padma Lakshmi, a social networking site that celebrates our favorite topics, including food adventures, recipes, and party planning. She'll be dishing up goodies for us here on YumSugar monthly! Today, Padma shares a recipe for Sauteed Cauliflower With Anise and Cashews.

Cauliflower gets a bad rap sometimes. It's definitely always the last vegetable left on a crudites platter, but that's lucky for me because I happen to love this cruciferous floret. I think a lot of people are just a touch puzzled when it comes to preparation and don't know the proper ways to work with it and coax out a truly indulgent flavor.

I have a delicious preparation that will leave everyone at the table gazing longingly at the empty serving bowl where the cauliflower once was.

Related: From My Kitchen: Sauteed Sweet Potato and Lima Beans

In North India, in a dish called aloo gobi, it is made with potatoes and cumin. I've replaced the potatoes with cashews and the cumin with anise seeds; it's lighter without the potatoes, and the cashews give it a rich, nutty flavor that pairs well with the anise seeds. The long, dry red chilies give the dish a burst of red color that looks gorgeous on the plate.

This is a great side dish to add to your Thanksgiving Day feast. It's a surprising twist on a traditional vegetable that will add some intrigue to the line-up of usual suspects. Keep reading for the recipe.

During the Winter, there's nothing quite like a bowl of creamy, rich, and comforting soup. However, a cream-based soup, while deliciously decadent, isn't the most friendly of dishes for the waistline.

Luckily, our friends at KitchenDaily have developed an awesome recipe for super creamy soup without any cream. The secret ingredient? Cauliflower! To learn their technique, head over to KitchenDaily for the whole story.

• Get to know your bitters better. — The Epi-Log
• Here's a rich vegetarian soup recipe. — The Atlantic
• Would you drink whiskey in a can? — Eater
• Alice Waters and Bruce Aidells are just a few people who attended the Good Food Awards. — Grub Street SF
• Chef Alain Ducasse is mentoring 15 underprivileged woman and teaching them how to cook. — The New York Times
• A new Kraft kiosk scans your face and knows what you should eat. — Fast Company
• A preview of James Kent's upcoming battle at the Bocuse d'Or. — The Feast
• Learn how to make Andrew Carmellini's cauliflower. — Serious Eats

Bacon, spaghetti, and grated cheese are all massively popular in their own right, so it's no wonder that the synergy's magical when you put them together. But as crave-worthy as dishes like pasta carbonara can be, they're heavy on the meat, fat, and carbs but not much else.

Next time you're craving the killer combination, round out your meal by tossing in sautéed cauliflower, along with a few leaves of fresh sage for some earthy, herbal notes. You'll find the result more satisfying. To add creaminess and heft, stir in an egg at the end, too. Want the simple supper now? Then read on.