Just like macadamias, cauliflower is a modern day wonder ingredient. Here’s why their subtle flavours, unique textures and incredible versatility make these two such perfect kitchen companions.
Not too long ago, cauliflower had an off-puttingly retro vibe. It was part of 1970s vegetable crudite platters or over-boiled and served with a stodgy white sauce. Mercifully, cauliflower has recently been reinvented and is now a versatile vegetable that can be adapted to suit many different contexts.
Cauliflowers ability to be substituted in place of high-carb ingredients is behind the rise and rise of this cruciferous vegetable. Cauliflower ‘rice’ (where the vegetable has been cut into tiny pieces) is now a staple for low-carb eaters. The humble cauli also makes a lovely gluten-free, low-carb bread crust that can health-ify a traditionally carb-heavy pizza night.
The versatility of cauliflower is matched only by the incredible adaptability of macadamia nuts, which means there are a variety of ways to pair these two ingredients. The subtle brassica flavour of cauliflowers and the creamy nuttiness of macadamias combine well, but the ability of macadamias to provide a buttery crunch to go with cooked cauliflower’s soft creaminess makes them a perfect foil for each other.
What’s your favourite macadamia and cauliflower recipe? Share your ideas on the Australian Macadamia Facebook page.