6 autumn recipes with cauliflower, vegetable gratin

5 things to know about cauliflower

1. Cauliflowers come in many colors: orange, purple, green, etc. They are all also rich in potassium and vitamins C and K.
2. If they are not too damaged, keep the green leaves and the trunk, and use them to make a pesto or soup.
3. The famous Dubarry soup (made from cauliflower, chicken stock and a few leeks) is said to have originated in the kitchens of Versailles in the 18th century, to the great delight of Louis XV, a great lover of cabbage (and his favourite, the Countess du Barry).
4. Once blanched, the florets can be easily stored in the freezer for several months. Mix them with a few drops of vinegar to make them more digestible.
5. The largest producers of cauliflower are… China and India! In France, they are mainly grown in Brittany, Nord-Pas-de-Calais and Normandy.