Holy crud, Christy, somehow I missed this, but I’m on it.
1. First off, you gotta save some. Blanch in boiling water with a tablespoon of good veggie oil in it, for 30 seconds, then plunge into an ice bath until completely cooled. Vacuum seal and freeze.
2. Pickles! I really like this recipe for brocc. http://nchfp.uga.edu/how/can_06/pickled_cauliflower_brussel.html
3. Purée! You can freeze this and it is worth it. Great to stir into mashed potatoes, use as a bed for chicken or game, and fab in soups for a wonderful taste note and thickener.
For every pound of Broc, add
4 ounces Sour Cream or Crema
1/4 Cup grated Parmesan, Asiago, or Romano hard cheese.
1/2 Cup Chicken or Veggie Stock
Shot or two of Tabasco or like chile sauce
Sea Salt & Pepper to taste
Steam the Broc until fully tender, about 12-15 minutes.
Transfer to a processor or blender, add cheeses, stock, Tabasco, as few shakes of salt and a few twists of pepper. Process until fully smooth and incorporated. Taste and adjust seasoning.