Mystery Produce of the Week: Chinese Cauliflower

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I was told at our local farmers' market that this funny looking cauliflower is "Chinese cauliflower." Immediately, two shoppers, myself included, chimed in and said "I've never seen that before." I tried googling, but couldn't find a definitive name for this cauliflower. But I'm glad that I took a chance and brought it home. This tastes like no ordinary cauliflower, which I detest mostly because I don't like the flavor of the florets. This is the perfect kind of cauliflower for a hater like me -- tiny florets and the stems are so sweet, crunchy and not fibrous at all. I took a bite and decided the best way the showcase its natural sweetness is to consume it raw. I chopped it fine and mixed it with some quinoa for a delicious salad. AND! I used another ingredient that I've never used before -- tarragon. The licorice flavor complemented the sweetness of the cauliflower really well.

For this cauliflower tarragon quinoa recipe, you will need:

• 1 medium head cauliflower (I guess regular will do if you can't find this kind), finely chopped
• 1 cup quinoa
• 2 cups vegetable stock
• 1 spring tarragon, finely chopped
• zest of 1 lemon (about 1 teaspoon)
• juice from 1 lemon (about 3 tablespoons)
• 2 tablespoons butter or butter substitute
• 2 tablespoons olive oil
• salt to taste

Begin by bringing butter or butter substitute and vegetable stock to simmer in a medium pot. Once simmering, stir in quinoa. Simmer gently until liquid evaporates and quinoa becomes cooked, about 10 to 15 minutes. In a large bowl, mix together quinoa with cauliflower, tarragon, lemon zest, lemon juice and salt. Finish by drizzling olive oil and toss. Serve warm or at room temperature.