The secret’s out about caulilini! It’s a tender new variety of cauliflower, billed as cauliflower-meets-broccolini. The vegetable has been igniting the curiosity of US chefs, home cooks and hungry people everywhere.
It might not be the only vegetable you haven’t heard about—check out this collection of leafy greens.
What Is Caulilini?
The “baby cauliflower” comes from Mann’s, a vegetable producer out of California. Mann’s is known, among other things, for introducing broccolini to the market, too!
With long edible stems, caulilini is similar to broccolini, but light in color like other cauliflower. It may just be your new favorite vegetable to roast. Mann’s isn’t specific on how they developed this cauliflower variety, but they are proudly sharing that the vegetable is non-GMO.
Related: Here’s what you should know about GMOs.
What Does Caulilini Taste Like?
Think sugar and cauliflower together. Caulilini is typically more tender and sweeter than cauliflower, which makes it the perfect veggie for all kinds of dishes. Pair it with any of these savory dinners for a slightly sweeter kick your guests will never forget.
Where to Buy Caulilini
This vegetable will be available year-round per the Mann’s website. For now, keep an eye out for it on restaurant menus—it was released in July 2018 only to the foodservice industry. We haven’t seen caulilini in the grocery store’s produce department yet, but if the 20-year success story of broccolini (and the megawatt popularity of everything cauliflower) is any indication, caulilini just might end up everywhere.
How to Eat Caulilini
Like any of your favorite cauliflower, broccoli or broccolini recipes, caulilini can be grilled, roasted, baked or sautéed. It would also make a tasty addition to a grilled vegetable platter or fresh crudité plate with your favorite homemade dip. It sounds like there isn’t much that caulilini can’t do, except maybe turning into rice—but we’ll leave that to cauliflower.
Where Do You Find Caulilini Seeds?
Take a look around any organic market in the summer, and you’ll probably stumble upon some caulilini seeds. Major retailers like Walmart and Target are less likely to have them, so you’ll have to stick to some smaller shops. You can find them online at Johnny’s Selected Seeds here.
Like other members of the brassica family, this vegetable is completely edible from floret to stem, and the tender stalks will turn a brighter hue of green when cooked. We’re ready for a taste!
Try Our Fave Cauliflower Recipes, Too
These grain-free, cheesy cauliflower breadsticks are made with vegetables instead of flour. Serve with your favorite marinara sauce.—Nick Iverson, Denver, Colorado
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This is our choice for a side dish that's lower in carbs than mashed potatoes but just as flavorful and satisfying. I suggest garnishing it with chopped green onions. —Tina Martini, Sparks, Nevada
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The garlic seasoning and Asiago really pack a punch, making this five-ingredient low-carb side dish a real weeknight winner. —Colleen Delawder, Herndon, Virginia
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Cauliflower florets are deep-fried to a crispy golden brown, then coated in a sauce with just the right amount of kick. This is a fun alternative to the classic chicken dish.—Nick Iverson, Milwaukee, Wisconsin
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My 87-year-old mom showed me how to make this delicious vegetarian recipe that tastes so much like seafood ceviche. I often serve it with crackers on the side. —Beatriz Barranco, El Paso, Texas
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Try these savory bites for a kickin' appetizer that's healthy, too! —Emily Tyra, Traverse City, Michigan
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Cauliflower in potato salad? You bet, along with carrots, olives and other yummy surprises. —Mike Schulz, Tawas City, Michigan
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When a chill is in the air, I like to make soups for the family. Cheese adds flavor and heartiness to this one, which is my own recipe. —Ruth Worden, Mossena, New York
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This meal is incredibly easy, yet is packed with flavor and looks like a dish from a five-star restaurant. The grill leaves the cauliflower cooked but crisp, and the red pepper flakes add bite. —Carmel Hall, San Francisco, California
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I order cauliflower mash every time we're at our favorite restaurant. Lucky us; one night, I figured out how to make it at home. It was so easy! —Jean Keiser, West Chester, Pennsylvania
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Count on this dish to make new vegetable converts. Whenever I serve it, people ask for the recipe. Sometimes I’ll substitute broccoli for all or half the cauliflower, and the green veggie tastes just as good! —Jacki Ricci, Ely, Nevada
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I love indulgent cream soups but not the fat that goes along with them, so I came up with a healthier version. The velvety texture of this cauliflower soup makes it feel so rich, and the spicy kick warms you up in a flash. —Teri Rasey, Cadillac, Michigan
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I wanted healthy alternatives to my family's favorite recipes. Pumpkin, cauliflower and thyme make an amazing dish. You'll never miss those plain old mashed potatoes. —Kari Wheaton, South Beloit, Illinois
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I often serve this as an appetizer alongside a meat and cheese tray. But it can also be a side dish. —Stephanie Hase, Lyons, Colorado
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This tasty vegetable side dish can set a chilling scene on Halloween if you style it to look like a brain—try adding spiders and spiderwebs to your table setting. You can also serve it on Thanksgiving and pair it with the turkey and dressing. The festive orange sauce takes some time, but it tastes incredible.—Lauren Knoelke, Milwaukee, Wisconsin
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This tropical favorite is a delicious and healthy dinner with tons of flavor! You can substitute regular rice for the cauliflower rice if desired. —Bethany DiCarlo, Harleysville, Pennsylvania
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I love this delicious fake take on mashed potatoes and it doesn't heat up my kitchen! Treat leftovers as you would leftover mashed potatoes for mock potato pancakes. —Sharon Gibson, Hendersonville, North Carolina
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I learned about the paleo diet from some friends who now have tons of energy and are super fit. Since then, I’ve changed my eating habits, too. Everyone from my dad to my little nephew loves this chicken in Spanish cauliflower rice. —Megan Schmoldt, Westminster, Colorado
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These healthy little treats work well as a side or as fun bite size appetizers. Roasting the cauliflower adds deep flavor and gives it an irresistible crunch. —Courtney Stultz, Weir, Kansas
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When cooler weather comes, soup is one of our favorite meals. I developed this recipe for my husband and me. I wanted it to be a healthier version of all the cream-based soups out there. After a bit of trial and error, this is the keeper. —Elizabeth Bramkamp, Gig Harbor, Washington
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Cauliflower, garbanzo beans and tofu are subtle on their own, but together they make an awesome base for curry. We have this recipe weekly because one of us is always craving it. —Patrick McGilvray, Cincinnati, Ohio
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To dress up cauliflower, Mom used a delightful mixture of a cheesy sauce, bright red and green pepper pieces and crushed cornflakes. We enjoyed this casserole so much that leftovers were rare. -Linda McGinty, Parma, Ohio
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For weeknight dinner I want something fast, easy and not ordinary. This mashed cauliflower side dish is a perfect substitute for mashed potatoes.
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When I'm in need of comfort food, I stir up a velvety batch of this Asian-spiced soup. Then I finish it with a sprinkle of cilantro over the top. —Elizabeth DeHart, West Jordan, Utah
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I created my own cauliflower recipe in honor of my grandma, who taught me to love this delicious and healthy vegetable. She cooked with it all the time.—Lidia Haddadian, Pasadena, California
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The post Caulilini: The New Veggie You’ve Got to Try! appeared first on Taste of Home.
Jacqueline Weiss
