Its mild, easy-to-like flavour makes the cauliflower one of the Netherlands’ most popular vegetables. The best known variety is the white cauliflower. In addition to the white cauliflower, there are also lime green and reddish-purple cauliflowers.
Basic techniques: blanching, boiling, stewing, braising, gratinating, grilling, marinating, puréeing, grating, stir-frying, smoking, roasting.
Taste combinations: bacon, ham on the bone, nagelhout dried beef, beef top blade, pastrami, gorgonzola, parmesan, mashed potato, tenderstem broccoli, garlic, mace, garam masala, curry powder, cumin, nutmeg, beurre noir, béchamel sauce, piccalilli.