Lil’ Cauli, AKA Caulilini

The first time I encountered caulilini on a menu, I thought it was a typo. Who would deliberately construct such a lilting, twee word and expect it to be taken seriously?

No matter what you want to call it, caulilini has earned its place at the table. Long, slender green stems end in delicate white florets that are surprisingly airy, in contrast to the density of conventional cauliflower.

Caulilini: Ancient or Avant Garde?

Curiously, very little information exists about the history of this curious baby brassica. Most point to Mann Packing as the origin of caulilini in the US as we know it, first packaging it for retail consumers in 2019. The truth is, they didn’t invent the vegetable, but they do have one hell of a marketing team.

What Is Caulilini?

Otherwise known as Chinese cauliflower, these elegant stalks have been popular in Asian cuisine for centuries. They developed as the result of natural plant breeding, not genetic engineering or hybridization. It may also go by the name of karifuore, fioretto cauliflower, sprouting cauliflower, and flowering cauliflower, depending on who you ask.

Though still somewhat uncommon in North America, awareness is spreading thanks in large part to Trader Joe’s, who began selling “baby cauliflower” in the produce section about a year ago, making it more accessible than ever before.

Recipe Ideas and Serving Suggestions

Anything cauliflower can do, caulilini can do better. Those might be fighting words, but I’ve personally found it to be true. In raw form, flowering cauliflower has a mildly sweet flavor that’s not as pungent as the common heads. That makes it an excellent crudité to serve with hummus, or tossed into salads and slaws as is.

What’s more, the elegant stalks can easily be swapped in anywhere that broccoli rabe or asparagus is called for. Caulilini’s tender stems and elegant florets are blank canvases that can be painted with any flavors you crave. Beyond herbs and spices, they’re suitable for every single cooking technique under the sun. That means grilling, steaming, sauteing, searing, baking, roasting, deep frying, stir frying, air frying, pickling, even boiling are all fair game.

Caulilini Nutritional Benefits

Like other cruciferous vegetables, it has naturally occurring antioxidants that help fight inflammation and protect against cancer. Notably high in potassium and calcium in particular, as well as dietary fiber and antioxidants, this vegetable can bolster your immune system and support overall well being. Low in calories just like conventional cauliflower, it’s a volume-eater’s dream come true.

Caulilini? Caul It Delicious

While you could do all the same tricks with caulilini as cauliflower, like ricing or mashing, it seems a waste to lose its original beauty. Caulilini is available in stores throughout the summer and into early autumn, so you when you find it, stock up. Happily, it freezes beautifully for year-round enjoyment. Good taste should never go out of season.

Wine Not?

Does the moon have an identity crisis, or does it simply have a more fluid sense of self? Not only does it change names every month, but sometimes it goes by multiple names at the same time. Each full moon is known for different attributes of any given season, based on Native American and Colonial tradition. It all makes good sense; September gives rise to the Harvest Moon, as abundant harvests come to fruition.

That’s not the end of the story, though. This very same moon also answers to Corn Moon, Song Moon, Hungry Ghost Moon, Barley Moon, and Wine Moon, among many others. Given how many unique facets of the autumnal equinox there are to celebrate, especially in the Pagan tradition of Mabon (AKA Witches Thanksgiving), it makes good sense that there would be many layers of meaning to derive from such a rich source of inspiration.

Given the conventional approach to focus on the overall harvest, profuse with squashes, apples, and root vegetables galore, I’d like to shine a light on one of the less common September moons. Let’s raise a glass to the Wine Moon, beyond biodynamic farming methods, in the Celtic tradition.

Although this phase marks the time of year when grapes are plucked from their vines, crushed, then stashed away into casks, modern farming has given us the gift of instant gratification. Thus, we can imbibe, or better yet, churn out a sweet ode to the new moon. It’s certainly not getting much cooler yet, so the Mulled Wine Sorbet from Super Vegan Scoops! is a refreshing way to enjoy the heady aroma of citrus and spice, better than merely served over ice.

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Grapes of the Sea: Umibudou

Forget about outer space; the ocean is the true final frontier, home to untold treasures, and not the sort that come from shipwrecks or pirates’ plunder. Umibudou, directly translated to the more poetic name of “sea grapes” are one such prize. These oceanic jewels, a rare treat found in the coastal regions of Japan and Southeast Asia, are creating waves across the gastronomic world.

Gem of the Sea: What are Umibudou?

Imagine tiny, translucent strings of delicate green pearls, clustered together like a mini underwater vineyard. Sometimes Romanized as “umibudo” or “umi budo” from the Japanese 海ぶどう, these seaweed spheres, resembling miniature bunches of grapes, earn their name for obvious reasons. Scientifically known as Caulerpa lentillifera, these succulent morsels are not fruits, of course, but a type of green algae belonging to the family Caulerpaceae.

Flavorful Splash: Umibudou’s Unique Taste

Popping a handful of umibudou into your mouth is like tasting the essence of the ocean itself. With a distinctive combination of salty and briny flavors, these sea grapes evoke the sensation of standing at the water’s edge, where the breeze carries a gentle spray of salt water. With hints of umami and a subtly nutty undertone, they’re truly the closest equivalent to plant-based caviar found in nature, or made by humans, for that matter.

Texture to Remember: The Umibudou Experience

While flavor is paramount, the textural experience of umibudou is the most memorable aspect. The first bite surprises with a gentle yet satisfying “pop,” crisp and satisfying, just like tobiko or masago. The outer skin bursts effortlessly, quickly dissolving, leaving behind only the memory of its salty kiss. Think of popping boba, but savory instead of sweet.

Health Benefits from the Deep

Beyond its remarkable taste and culinary appeal, sea grapes offer a plethora of health benefits, making it a nutritional treasure trove from the ocean.

  • Rich in Vitamins and Minerals: They’re notably rich in vitamin A, vitamin C, calcium, magnesium, iron, and iodine, supporting many aspects of overall wellness.
  • Omega-3 Fatty Acids: Notably, umibudou contains a significant amount of omega-3 fatty acids, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), for better brain health.
  • Antioxidant Properties: Umibudou houses an array of antioxidants that neutralize harmful free radicals in the body. These antioxidants help protect the body’s cells from oxidative stress, which can contribute to various chronic diseases and premature aging.
  • Boosting Gut Health: As with all seaweed, umibudou is a natural source of prebiotic fiber, which serves as food for beneficial gut bacteria.

Umibudou are seen as such a vital source of nutrition, they’re also sold powdered for easily blending into smoothies and shakes. The real advantage here is that the powder can be used for topical applications, like face masks and scrubs, because I can’t imagine sacrificing the experience of eating vegan caviar otherwise.

Culinary Voyage: Umibudou in At Home

In Japan especially, umibudou has long been cherished as a rare delicacy. Recently, chefs and foodies worldwide have begun to embrace umibudou as well, incorporating it into fusion dishes and experimental culinary creations.

What To Make With Umibodou

To best experience all that umibodou has to offer, keep things simple and fresh. Your best bets include:

  • Salads: The simplest and most traditional way to enjoy umibudou is to eat it fresh and raw. Rinse the sea grapes thoroughly in cold water to remove any sand or debris. Once cleaned, they are ready to be served as a refreshing and briny salad ingredient like olives or capers.
  • Sushi: Umibudou adds a touch of elegance to sushi rolls and nigiri like natural plant-based fish roe. Simply place a small cluster of the sea grapes in the center of the rice before rolling your sushi, or on top of gunkan after shaping it. The translucent green beads will create a visually appealing contrast against the sushi rice and other fillings while imparting a burst of flavor with each bite.
  • Pickles: Pickling umibudou is another excellent way to preserve its unique taste. Create a brine using water, rice vinegar, sugar, and salt. Add the cleaned sea grapes to the brine and let them soak for a day or two in the refrigerator. The pickled umibudou can then be used as a zesty condiment or enjoyed as a tangy side dish.

Important Tips For Success

Don’t be daunted if this is your first time trying this pearl of the sea! They’re very easy to use and enjoy once you know how.

  • Unless you’re fortunate to live near a very well-stocked Asian market, you’ll typically find dried umibudou sold online. Simply add cold water to cover and let soak for about 5 minutes. They’ll plump right up and be ready to eat.
  • Don’t let the rehydrated umibudou sit out for more than 20 – 30 minutes, as they’ll begin to shrivel and deflate out of water.
  • Always remember to thoroughly clean umibudou before using it in any preparation. Remove any debris, sand, or saltwater residue by rinsing it gently in cold water.
  • As umibudou is naturally briny, it’s advisable to go easy on the salt or omit it entirely when seasoning dishes to avoid overwhelming the overall flavor.

Bringing the Ocean’s Bounty to Your Plate

Whether you’re a seasoned foodie looking to expand your horizons or a daring gourmand eager to try something new, umibudou promises an unforgettable experience. If you like seaweed, caviar, or simply a novel taste to shake up the usual sushi routine, dive into the ocean’s jewelry box try this beautiful treasure on for size.

Pearl-Clutching

“Love at first sight” strikes me as a concept only suited for works of fiction, but I do believe in inspiration at a glance. Perhaps that’s somewhat related?

First Generation by Frankie Gaw

Flipping through First Generation by Frankie Gaw, that’s all I could think of as every photo and word seemed to leap from the pages. A mixture of traditional and contemporary takes on Taiwanese cuisine, it speaks to me like a heartfelt love letter, not some quick fix compendium of semi-homemade meals. Crafted with such care, it’s about more than recipes. It’s about the people and places that make them so special, the memories attached to them that add more flavor than any spice or seasoning.

Grandma’s Pearl Meatballs

This isn’t a book review, mind you. I could never do proper justice to all this one has to offer. Instead, it’s my own response to such a fearless, passionate muse. Filled with poetic, immersive descriptions, you can easily picture the scene to experience the emotions, not just the flavors, behind every dish. That’s what really drew me to Grandma’s Pearl Meatballs, a humble yet visually stunning mixture of protein and grains. By coating the morsels in soaked rice before placing them in the steamer, you get a similar effect to a rice paper wrapper, but with more heft and nuance.

What Is Jade Pearl Rice?

The first thing I thought of was the lustrous, pearlescent jade bamboo rice in the pantry, which inspired a greener corresponding interior, too. This short grain rice is infused with bamboo extract, tinted light green by the chlorophyll. Some say it has a subtle vanilla taste, although your mileage (and perception) may vary. At least, it’s very pretty, providing excellent inspiration for an unconventional departure from the printed text.

Jade Pearl Meatballs

Naturally, the “meat” of these balls comes from white beans, bound lightly with white chia seeds to retain a moist, juicy, and soft interior. Cabbage is replaced with spinach for deeper emerald green hue, but the essential aromatics remain the same. It’s definitely not the recipe as intended, but the creamy and subtle bites are a delightful departure from the usual dumpling or meatball. They belong in their own category of deliciousness.

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