A California agricultural business has a new product it wants you to try.
It’s a variety of cauliflower they’re calling “caulilini.”
These are the same folks who brought us “broccolini” a few years ago.
Rick Harris of Mann Packing Growing Operations couldn’t be happier after putting two years into developing a new variety of cauliflower called caulilini.
“If you look at it if it’s not perfect it’s not in the head form. it’s sort of ugly but when you floret it up and you – you taste the flavor, the sweetness, it’s like oh my god what is this stuff? it is so unique” Rick says.
A variety of cauliflower for people who might not like cauliflower.
Harris says he focus on improving its taste experimenting initially with 12 different seeds saying, “as the sun hits the curd here, the top of the head, it enhances the greenness. and when we enhance the greenness, we enhance the flavor. It gets sweeter.”
You can find a similar cauliflower at asian grocery stores and farmers markets. This one has been developed for the mass market for all year availability.
Chefs including Robert de Sola at the table in San Jose’s Willow Glen neighborhood have been testing it on diners as they try different recipes.
Robert Dasalla of The Table says, “because it is so delicate, it’s not like you’re getting a head of cauliflower. the fact that we do pair it with some other spices and some other ingredients that not only amplify, but compliment it as well.”
Home chefs will find that caulilini can be served raw, sauteed, roasted, or even stir fried.
Creative Marketing Director, Loree Dowse says, “there are so many different ways to work with it. because chefs are already doing that, i think that consumers are going to catch on pretty quickly.”
Right now, caulilini isn’t available in stores, but negotiations are underway to begin national distribution.