Grilled Cauliflower

We got a new grill over the weekend.  Big news!  Matt spent some time doing research and we ended up with a brand new grill to replace the old grill that came with the apartment (and had seen better days).  So, we've been grilling.  Or barbecuing, as Matt calls it.  I don't correct him, but those of us who grew up in the South know that there is a difference between grilling and barbecuing.

Nothing says fun like a rosé.  You can quote me on that.

One of the many things I learned as an archaeologist was how delicious grilled cauliflower is.  Just wrap that puppy up in some foil, leave it on the grill, and YUM.  Before that I had never really been sold on cauliflower - I'd always thought it was like broccoli, except not as good.  Now, though, I understand the beauty of the cauliflower.  Archaeology also taught me that you can make chocolate chip cookies on the grill, if necessary, but that's neither here nor there.

Brussels sprouts and cauliflower are cousins! 

Cauliflower is a member of the species Brassica oleracea, along with kale, brussels sprouts, cabbage, collards, and, of course, my beloved broccoli.  Native to Italy, which is still the largest producer of cauliflowers in Europe, it was introduced to France towards the end of the Renaissance. According to History of Food, cauliflower was not particularly common in France until the reign of Louis XIV (le Roi-Soleil), who was a big fan.  Louis XIV preferred his cauliflower cooked in stock, with nutmeg and butter.  That sounds pretty good to me, too.  Now, cauliflower is grown in northern climates throughout the world, with over 80 varieties of cauliflower currently grown in North America alone, all conveniently indexed here by North Carolina State University. 

Chou-fleur en français.

Anyway, the earliest recipe I could find for cauliflower, besides the Louis XIV one, is this one for boiled cauliflower from The Frugal Housewife, or Complete Woman Cook by Susannah Carter.  Published in 1803, Susannah promises "several new receipts adapted to the American mode of cooking" in her "upward of 500 approved receipts."  Approved by whom, she does not say.

Susannah Carter's The Frugal Housewife, published in 1803.

I am consistently surprised by the number of recipes in early cookbooks for how to boil things.  And all sorts of things - Susannah provides an approved recipe for boiling a calf's head, as well as salmon (a waste of a good salmon, if you ask me) and tongue.  Besides our disagreement over the deliciousness of boiled food, she and I also have differing opinions on the popularity of cauliflower.  While most people I know like it, I don't think I know of anyone whose favorite veggie is the cauliflower.  (Do I?)  Susannah, on the other hand, writes that "A cauliflower is the most favorite plant in the kitchen garden amongst the generality of people."  Here is how she advocates boiling your next cauliflower (to be fair, she also has a recipe for frying cauliflower).

Take off all green parts, and cut the flower close at the bottom from the stalk; and if it be large or dirty, cut it into four quarters, that it may lay better in the pan, and be thoroughly cleansed.  Let it soak an hour, if possible, in clean water; and then put it into boiling milk and water (if you have any milk), or water only, and skim the pan very well.  When the flower or stalks left above it feel tender, it will be enough; but it must be taken up before it loses its crispness; for cauliflower is good for nothing that boils till it becomes quite soft.  When enough, lay it to drain in a cullender for a minute or two, and serve it up in a dish by itself, and with melted butter.

Getting the grill going.

We just cut ours up (along with some other veggies) seasoned it with a little olive oil, salt, and pepper, wrapped it in foil, and grilled it.  Matt takes charge of the grill, but I think it was on more indirect heat for about 20 minutes, rather than the really hot part of the grill. 

Yummy grilled veggies.