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What Is Caulilini—And What the Heck Do I Do With It?

What Is Caulilini—And What the Heck Do I Do With It?

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There’s a new veg in town.

Cauliflower has had its superfood place in the sun for a while now. The high fiber, low-carb, veggie been made into steak substitutes, rice, pizza crusts, and even thrown into smoothies. But there’s a new brassica in town that could soon rival cauliflower’s fame. Caulilini—or “baby cauliflower”—is similar to broccolini (in fact, it’s actually produced and distributed by the same company, Mann’s.)

What Is Caulilini?

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Caulilini has long stems, like broccolini, but it’s “blonde” in color like cauliflower. (And, in case you’re wondering, it’s non-GMO and there are zero additives or preservatives.) Caulilini hails from the brassica family, which includes cruciferous veggies, cabbage, and mustard plants.

The entire veggie, from stem to florets, is edible. According to Mann’s website, it has “sweet, succulent flavor” and the “ ‘perfectly imperfect’ shape adds both flavor and texture to side dishes, crudité platters, or entrée builds."

Caulilini Nutrition

Each 3-ounce serving (about 3.5 pieces) has 20 calories, 4g carbs, 2g fiber, 2g of natural sugar, and 1g of protein. It also packs 25mg of calcium, 1mg of iron, and 203mg of potassium.

How to Cook With Caulilini

The recipe section of Mann’s website includes suggestions for grilling, sauteing, roasting, frying, and even pickling caulilini, which is making us seriously crave some. For the most part, you should treat caulilini like broccolini—try subbing caulilini in these recipes for blistered broccolini, stir-fried broccolini, or broccolini slaw.

Rick Russo, vice president of sales, marketing, and product management at Mann’s said in a media release, “Caulilini™ is as striking on the plate as it is on the palate. It adds texture and high-end visual appeal to everything from veg-centric entrees to creative appetizers, and is already creating a lot of buzz with chefs.”

Last summer, caulilini was released exclusively to chefs in the food industry, but there are whispers it could be coming to grocery stores soon. In the meantime, we’ll be thinking of all the ways we can use it.

Use real butter

Recipe: caulilini with bagna cauda

It was only a few days after my last post that our autumn sunshine and warmth plunged into the grey and white hues of an early season storm. That first real snowfall of the season takes on magical notes, especially when it catches the fall colors – powdered sugar coating honeyed canopies. Short-lived, but one of life’s many joyful experiences.

getting neva and yuki out to play the evening before the storm

yuki starts the hike out of our neighborhood

felt like winter, but looked like fall

24 hours of overlapping seasons

After the storm, our weather warmed up, the snow melted, and the leaves turned black and fell. Now we ping pong between warm and cold spells. Another storm, then sun, then storm, then sun, all the while the temperatures trend cooler and we build a base in the mountains that will soon be good enough to ski without scraping rocks. In the meantime, I’m cranking the oven up and getting reacquainted with my sourdough starter and resuming the production of homemade dog treats (I use canned pumpkin instead of sweet potato now, but either works fine). Admittedly, I purchase dog treats in summer when the last of the homemade spring batch has been exhausted and it is too bloody hot to run the oven. Neva was particularly happy to stand watch over the treats late into the night.

playing with bâtard scoring

neva stayed up late with me to make sure “her” treats baked properly

We love our vegetables around here and have a nice rotation of several varieties, but sometimes I fall into a rut and feel bored. That’s one of the reasons we like to dine out from time to time – to get inspired by new ideas and new menus. We haven’t gotten out much since we adopted Yuki, but this summer she transformed into a big girl and now behaves pretty well at home when we’re gone. One dish that really stuck with me was the caulilini at Sunflower in Crested Butte. It’s like broccolini, but in cauliflower form except the stalks are sweeter and more tender than cauliflower stalks.

Fast forward a couple of months and I spot caulilini in the produce section of Trader Joe’s! I grabbed two bags and have since returned for several more. Some people have referred to caulilini as baby cauliflower, but it isn’t. A little googling revealed that this version of cauliflower is actually the one most commonly consumed in China. So it’s new to me (us), but old hat for my motherland. Dang! I never even knew. But now that I know, I’m going to make up for lost time. Taking a cue from Sunflower, I decided to sauté the caulilini and serve it with bagna cauda.

caulilini, butter, olive oil, salt, pepper, more olive oil, garlic, anchovies

I grew up prepping vegetables and defrosting various meats and tofu and stock for my mom before she got home from work so that she could start cooking dinner the moment she stepped into the house. We ate a lot of broccoli back in the day because that was an easy vegetable to get in American grocery stores that translated well to Chinese cooking. I was taught to peel the fibrous and tough outer skins on the stalks and now I just do it out of habit. I think the caulilini is tender enough that you can skip this step (especially if you are short on time), but I do break them down into bite-size stalks if they are especially bulky.

peeling the outer skins (optional)

breaking down the stalks

Bagna cauda means “hot sauce” and is often served as a hot fondue for dipping vegetables and eating with bread in Italian homes. I had never heard of it until I saw it listed on the menu under the caulilini description. Upon looking up a recipe and realizing how easy it was to make, I knew it was my destiny. I make a full batch of the Epicurious recipe for bagna cauda even though I only really needed a half batch. The reason I kept it at a full batch was because reducing it to a half batch makes it hard for the blender to have enough bulk to purée properly. Besides, the leftover bagna cauda is great to enjoy with other vegetables or a freshly baked loaf of bread.

purée until smooth: butter, anchovies, garlic, olive oil

pour into a small saucepan and set over low heat, then season to taste

While the bagna cauda heats, sauté the caulilini with some olive oil and garlic. If you are cooking over a pound of caulilini, I recommend sautéing in two batches to avoid overcrowding in the pan and steaming the vegetables instead of getting an actual sauté. The caulilini is cooked when the stems turn a bright green and are pliable. Arrange them on a plate. Give the bagna cauda a little stir before drizzling some over the caulilini because it tends to separate quickly.

ready to sauté

working in two batches to prevent overcrowding

the stems turn bright green when cooked

pour some bagna cauda over the cooked caulilini

I only pour some of the bagna cauda over the caulilini and leave the rest on the side in case anyone wants more. A little goes a long way though, so don’t go crazy. The caulilini is wonderfully crunchy and earthy and slightly sweet, but the bagna cauda lends this punch of anchovy-umami with garlic that knocks my socks off. I find the addition of some pickled somethings (in this case, red onions) as garnish and a sprinkle of crushed homemade croutons lend complementary tang and crunch to the dish. This vegetable is my latest obsession.

serve hot or warm

top with pickled things and crunchy things

caulilini with bagna cauda

Caulilini with Bagna Cauda
[print recipe]
inspired by Sunflower, bagna cauda from Epicurious

bagna cauda
6 oz. olive oil
6 tbsps unsalted butter, room temperature
6 cloves garlic, chopped
6 anchovy fillets
salt to taste
fresh ground black pepper to taste

1 1/2 lbs. caulilini, trimmed and rinsed
1 oz. olive oil
3 cloves garlic, minced
salt to taste

Prepare the bagna cauda: Place the olive oil, butter, garlic, and anchovies in a blender or food processor and blitz until smooth. Transfer the purée into a small heavy-bottomed saucepan and cook over low heat for 15 minutes, stirring every few minutes. Season with salt and black pepper to taste.

Sauté the caulilini: While the bagna cauda is warming, heat a tablespoon of olive oil in a large sauté pan or wide stock pot over medium-high heat. Stir in half of the minced garlic until fragrant. Add half of the caulilini and sauté until the stems are bright green and tender. Season with salt to taste. Remove to a serving plate. Repeat with the other half of the caulilini.

Stir the bagna cauda and drizzle over the caulilini, reserving the rest to serve on the side (or to eat later as a fondue with crusty bread or vegetables). [Optional: Finish with crushed homemade croutons and pickled red onions.] Serves 4-6 as a side dish.

more goodness from the use real butter archives

12 nibbles at “new and old”

I feel as if veggies are the hardest part of a meal, even though I love them. My husband has a limited number of veg he will eat (clearly I didn’t question him enough before we got married, though his list has gotten longer over the years), so I usually am just making them for me. This looks and sounds delicious! I love the scoring on your bread. I put sourdough on my fall bucket list, but then realized that I am not sure I want all of my bread to be so tangy. Is your sourdough super sour, or is it more mellow?

Bagna Cauda was my first experience with anchovy. They were not of my mother’s repertoire. It was a Christmas Eve party given by Italian friends when I was around 20 years old that introduced me to the wonders of Bagna Cauda and the salty, savory umami deliciousness that anchovies lend BC! Haven’t looked back, using Anchovy in whole, salted, and paste forms in many of our favorite savory dishes. Going to TJ’s and pick up some caulinini and whip up a batch of Bagna Cauda to go with! Thanks, as always, for your culinary inspiration and stories of your family. Always a treat!

Looks absolutely scrumptious! Sometimes when I see new to me vegetables, I think GMO? Like purple cauliflower or caulilini. And you know we are all about non-GMO. But I see this is a staple in China. Interesting we are just now hearing/getting it. How cute that you prepped dinner…with your sister, I’m sure. Where did your mom work? I envision your dad as an educator, but really don’t know that either. xoxojill

Just a quick note to say how much I enjoy your posts. I read every one from top to bottom, including all captions. I know you’re busy, so thanks for taking the time to put these together.

Those batards are gorgeous.

Kristin – Jeremy was sort of closed-minded about vegetables when I first met him, but I think it’s because he wasn’t exposed to well-cooked vegetables. He has definitely improved since we’ve been together. The thing about sourdough starter is that you can make it as sour or as fruity (mellow) as you like. I like mine on the sour side, so I sometimes let the starter sit and develop a hooch (it’s a byproduct liquid that smells like sour alcohol) and stir a little of the hooch in. If you want your starter to be fruitier, feed it often, pour off any hooch that develops, and it should be fine. It’s quite forgiving and you can even have a “fruity” starter and a “sour” starter.

Nan – Yes! I’ve never encountered it until now and I’m pretty sure my parents have no idea what it is. BUT I LOVE IT! :) Too bad there isn’t a list of “here are some great foods you must try!” for all of us )

Jill – Well, it depends on how you define genetic modification because some GMO has been going on for centuries. Caulilini is the same species as Napa cabbage, Brussels sprouts, and bok choy – Brassica oleracea – they’re just created from cross breeding. Kinda like Yuki and Neva are the same species, but were achieved from different breeding. Inserting a gene into a plant to make it resistant to an herbicide? That’s probably more in line with what you consider GMO, but I think it’s important to understand the differences. I’m okay with purple cauliflower and caulilini. My parents worked at NASA. Dad was an aeroacoustics engineer (later management) and Mom worked in business data systems (computing).

Carole – Thank you, that is so kind of you to say xo

Lisa – Thanks! I definitely need to practice my scoring technique :)

Long time reader, first time commenter here. Your photography is so spectacular! From the nature shots to the food shots, even simple photos of your pups and Jeremy. They are just a visual delight. I really enjoy your blog and want to thank you for your wonderful work over the years. It makes me smile (and sometimes cry).

Fun fact – the direct translation of bagna cauda is “hot bath” in the Piedmontese dialect. I love that it’s thought of as a hot bath for food!

I would not have known caulilini existed without this post (I don’t hit up TJ’s very often), so thank you for sharing this! One of my close friends makes her family’s bagna cauda at get-togethers, and the caulilini looks excellent to pair with it.

Are you sure it’s a different vegetable to a cauliflower? Cuz when I worked at a farm some cauliflowers “flowered” if not picked in time and looked just like that.

Deborah – Very happy to hear from you and thanks for commenting. It’s always nice to know about the folks who enjoy being here so I can let you know that I appreciate you, too! xo

Jade – Yes! When I was reading up on it, there were a number of different (but similar) interpretations/translations – which I found fascinating and entertaining. Thanks!

Nabeela – This is based on the information I found from the producer in the US (Mann’s). They claim it is a different species. It’s possible the the flowered caulis look similar to this, but I think they can still be different species while looking alike at different stages. I also wonder if the flowered cauliflowers would taste the same as the caulilini (which are definitely sweeter than cauliflower). Perhaps examine some from the store?

That is the most gorgeous loaf of bread! I always look forward to your blog updates. Thank you.

Broccoflower / Romanesco

Broccoflower is the product of crossing broccoli and cauliflower, two brassica vegetables that are so closely related it’s easy for them to cross-pollinate. The result of this cross between broccoli and cauliflower resembles cauliflower in everything but its color—lime green.

If broccoflower is not picked at the appropriate time (when heads measure six to eight inches wide), the pale green heads will actually turn white like cauliflower. Its flavor is similar to cauliflower with a bit less sweetness. Broccoflower also tends to be smaller than cauliflower when mature, less crisp in texture, and not as dense (making it not as heavy). Broccoflower packs more vitamin C than an orange does and contains more vitamin A than either broccoli or cauliflower.

Broccoflower is grown during the cool of fall and winter, and it grows best in gardens that have rich soil that packs a hefty dose of nitrogen. Gardeners can amend their soil to make it more appropriate for growing broccoflower by mixing in compost, well-rotted manure, or bloodmeal.

Mulching the garden bed where broccoflower is grown with lawn clippings can help add nitrogen as well as regulating the soil temperature to keep it cool and choking out weeds. You can learn more in our article Branch Out from Broccoli: How to Grow Broccoflower and Romanesco.

What Is Rhubarb&mdashand What Does It Look Like?

Throughout history, rhubarb has been used for both culinary and medicinal purposes. Although you can eat rhubarb raw, you probably won’t enjoy it. It has a sour, brutally bitter taste, so most people prefer to cook it with sugar.

Rhubarb became a popular addition to pies and other desserts in the 18th and 19th centuries after sugar became widely available in England. Today, rhubarb is used in a similar way𠅊nd is commonly paired with strawberries to balance its sour-bitter flavor.

How to Cook Caulilini—The Cauliflower Variety You Never Knew You Needed

Roughly twenty years ago, Mann’s, a Cali-based vegetable producer owned by Del Monte, delivered broccolini unto to the world. Also known as “baby broccoli,” the long, slender stalks bearing delicate florets (which make it feel more like broccoli’s so-cool, impossibly graceful older cousin than an infant version of the cruciferous veggie) took markets by storm. Broccolini, a non-GMO hybrid of broccoli and Chinese kale, grew so ubiquitous that most consumers have virtually no idea that the vegetable’s name is a registered trademark of Mann’s.

Fast forward a couple of decades, and we now have the Mann’s baby iteration of cauliflower, one of the wellness world’s most darling veggies, making its way to supermarket shelves. Caulilini—strongly resembling broccolini in its build—has petite, creamy colored florets, an elongated pale green stalk, and a gently sweet flavor. Besides the lovely jumbo baby’s breath-like appearance of this elegant “new” member of the brassica family, one of caulilini’s major appeals is how tender the vegetable is. That's particularly true in the stalk, meaning you don’t need to “trim” off half the vegetable to convince the kids (or yourself, no judgement) to eat it.

Unlike broccolini, caulilini’s lineage is 100 percent cauliflower and does not involve hybridization with another cruciferous vegetable, according to Mann’s. Another distinction between the two baby brassicas is that caulilini grows in heads, while broccolini grows as single stalks. That said, despite their subtle differences, you can treat caulilini much the same as you would broccolini when it comes down to cooking and eating.

Though it may not boast the ability to transform into a sub for steak or pizza crust (which honestly, is quite alright), caulilini can be enjoyed raw or blanched as a part of a crudite platter, or cooked by any number of methods—grilling, sauteing, roasting, you name it.

WATCH: What's the Difference Between Broccoli and Broccolini?

Now, if you’re saying to yourself, “Sounds swell, but I’ve definitely never seen anything like this in my grocery store’s produce section,” there’s a reason. The veggie was initially made available only to Mann’s foodservice clients thus, many folks first encountered caulilini on restaurant menus rather than supermarket shelves. So while caulilini is just now making its way into consumer’s grocery carts, the veggie has been available to chefs for over a year. And that’s exactly why we turned to a handful of caulilini-enthused chefs for input on how best to prepare it:

Chef Rob Newton, Executive Chef
Gray & Dudley | Nashville, TN

“At Gray & Dudley, we blanch caulilini in salted water, then shock it in ice water. We then dry it out and season it with olive oil and a little salt, then char it on the grill. From there you can add lettuces, your favorite dressing or even fresh lemon or lime. Chopped herbs like basil or cilantro are a nice touch.”

Chef Macks Collins, Co-Owner and Chef
Piccalilli | Culver City, CA (Opening Fall 2019)

“We love using caulilini in our woks! The tender stem works really well over high heat cooking methods and the little florets and stems brown really nicely. Our favorite recipe to make with caulilini is piccalilli, which is our restaurant name. We take the florets off the steam and do a mustard-style pickle. The crispiness of the caulilini florets responds perfectly to the pickling process.”

Chef Perry Pollaci, Executive Chef
Castaway | Burbank, CA

“I absolutely love caulilini and incorporate it into a few dishes at the Chef’s Table here at Castaway. My favorite way to serve this vegetable is charred. I do a hard char on it with grapeseed oil (it has a high smoking point), garlic, thyme, bay leaf, and cayenne pepper. The dish is finished off with sherry vinaigrette and fresh parsley. For those that are making this at home, it’s ideal to roast it in a high-heat pan, like a cast iron, to develop a really nice char.”

Brandon Thordarson, Corporate Executive Chef
Moxie’s Grill & Bar | Plano, TX

“When cooking Caulilini, I put olive oil, sea salt and black pepper on it, tossed to coat, then grilled on the BBQ. I love it when you get some black char onto it and either serve hot as a side or use it cold in a salad. Think Caesar Salad with grilled Caulilini.”

Diego Burgos, Culinary Director
Michael Jordan’s Steak House | Uncasville, CT (Mohegan Sun)

“Caulilini is a fun unique way to enjoy cauliflower, which has become a super trendy vegetable, and goes well not only as a component to a vegetable entree, but as a cool side dish as well. Pair it with broccolini to contrast colors, and make an eye popping dish. We serve a vegan Daikon Radish Steak with garlic caulilini and broccolini and a ragu rustica.”

Burgos's favorite way to prepare caulilini:

Get a pot of boiling water going. Add sea salt until it's as salty as the ocean, or good pasta water.

Get a bowl of ice water ready as well.

Place pieces of caulilini in the boiling water to quickly cook, about 2-3 minutes. Then immediately place in ice water to halt the cooking process, leaving the vegetable crisp and full of color.

In a medium sized saute pan, heat and add EVOO. When hot, add some chopped garlic, and lightly brown.

Add caulilini and toss with oil and garlic until hot, season with fresh cracked pepper.

Seared CAULILINI® baby cauliflower Sesame Gomae with Soba Noodles

Boil the soba noodles according to the package directions. Rinse them with cold water, and drain. Once cool, drizzle the sesame oil and 2 tablespoon of soy sauce over the noodles. Mix well and set aside.

For the sesame sauce, put sesame seeds in a frying pan and toast them on low heat. When 2-3 sesame seeds start to pop from the pan, remove from the heat.

Grind the toasted sesame seeds with a mortar and pestle or food processor. Leave some sesame seeds unground for some texture.

Add the ¼ cup soy sauce, the sugar, sake, and mirin. Mix everything together and give it a taste. Adjust the seasoning as necessary. Set aside.

Heat the olive oil in a large fry pan over medium-high heat. Add the CAULILINI® baby cauliflower and sauté for 2-3 minutes, or until the CAULILINI® baby cauliflower is just beginning to soften. Do not overcook.

Add the CAULILINI® baby cauliflower to the soba noodle bowl, and toss everything with the sesame dressing.

Make your own banana ketchup or find some in the Asian aisle of the grocery store. Then use it to enhance one of these Filipino recipes, or try it on a basic hamburger, or as a special condiment, for the next barbecue.

Though banana ketchup isn't popular all over the states like it is in the Philippines, you can find it in many stores that offer an Asian ingredient section. Look for banana ketchup or banana sauce by brands such as Jufran, Mafran, and UFC. Baron also makes banana ketchup, though this Caribbean version doesn't have any sugar added.

This funky looking vegetable is also called Romanesco broccoli or Roman cauliflower, but it&aposs neither broccoli nor cauliflower. Some also call it broccoflower, but that name refers to green-colored cauliflower, which it is not. (It&aposs not਋roccolini orꃊulilini਎ither.) Rather, romanesco is part of the brassica family along with cauliflower, cabbage, and kale. As such, it&aposs more closely related to cauliflower than broccoli. (Did you know there are a bunch of different types of kale?)

Romanesco dates back to 16th century Italy but didn&apost debut in the U.S. until the 1990s. It has a texture similar to cauliflower but is slightly crunchier with a bit of a nutty flavor. It&aposs covered in਌one-shaped florets that make it look sort of like a miniature Christmas tree. (Cute, right?)

It&aposs available during the late fall and winter and you&aposll find it sold as a head (similar to cauliflower), which can be up to 5 pounds each (!!). You can probably find it at your local farmer&aposs markets or in select supermarkets when it&aposs in season. (Keep an eye out for these other fall fruits and veggies at the farmer&aposs market, too.)

Romanesco Nutrition Facts

One-half cup chopped romanesco provides 10 calories, 2 grams carbs, 1 gram fiber, 1 gram protein, and is fat-free. It also provides numerous vitamins and minerals including a whopping 90 percent of the daily recommended amount of vitamin K (important for bone and heart health)ਊnd 60 percent of the daily recommended amount of the antioxidant vitamin C. It&aposs also a good source of folate and vitamin A, providing 10 percent of the daily recommended amount of each. (Nutritionally, it&aposs pretty similar to broccoli: One-half cup of chopped broccoli provides 15 calories, 3 grams carbs, 1 gram fiber, 1 gram protein, and is fat-free.)

Buying and Storing Romanesco

When selecting Romanesco, look for heads that are bright in color and have their leaves still attached. The stems should be firm and show no signs of wilting. When you pick up a head, it should be heavy for its size. Once you bring it home, store your fresh Romanesco unwashed in a resealable plastic bag in the fridge for up to 1 week.

Meet Caulilini, a New Vegetable (Which Isn’t Actually That New)

From one species— Brassica oleracea —we get a truly astounding variety of vegetables. Napa cabbage, bok choy, romanesco broccoli, Brussels sprouts: those are all the same species, just achieved by cross-breeding again and again to come up with something different. A California company just introduced the newest one: caulilini.

Caulilini comes from Mann’s , a vegetable producer owned by Del Monte and based in California. Mann’s might be best known as the first American distributor of broccolini, a variety of broccoli with a long, tender stem and smaller florets. Caulilini, the company hopes, will do for cauliflower what broccolini did for broccoli. (Make it longer?)

The company describes caulilini as “baby cauliflower,” though it’s not really a young version. It, like broccolini, has a long, narrow, and tender stem, and looser, smaller florets. It’s a striking vegetable, as the stem, unlike in regular cauliflower, is green, while the florets are a sort of blonde color, giving the vegetable a two-toned look.

Mann’s has noted in interviews , though, that caulilini is “an Asian variety.” He’s right: for a huge chunk of the world, caulilini, or varieties of cauliflower very similar to it, aren’t new at all. Much of the cauliflower eaten in China is of this variety, where it’s called song hua , and sometimes described by seed-sellers as “loose cauliflower” or “flowering cauliflower.”

Matter of fact, this variety can also be found in the United States: not just in Chinese grocery stores, but all over, if you know where to look. Burpee sells seeds for a variety of cauliflower called Fioretto which might look familiar.

In other words, caulilini might be a new variety, but there are plenty of cauliflowers around that look an awful lot like it. What those cauliflowers don’t have is a catchy name like caulilini.

Smoked Caulilini Lavash Flatbread With Goat Cheese Bechamel


For the goat cheese sauce:

2 tablespoons unsalted butter

3 tablespoons all-purpose flour

6 ounces fresh goat cheese

Salt and freshly ground black pepper

For the smoked caulilini:

1 lb caulilini, cut into large florets

For the assembly:

1 large piece of store-bought lavash bread

1 cup mixed color cherry tomatoes, halved

2 tsp crushed chili flakes

¼ cup fresh basil, chiffonade


Preheat your oven to 350 degrees.

Arrange a stovetop smoker with wood chips in the bottom of the pan. Coat the caulilini with the olive oil and salt, and arrange the pieces on the grate of the smoker. Close the smoker top, and smoke on medium heat for 6-7 minutes, or until the caulilini takes on a slightly yellowish color from the smoke. Taste the caulilini to make sure you like the level of smokiness. If you want more, continue to smoke. Set the smoked caulilini aside.

In a medium saucepan, melt the butter over moderate heat. Stir in the 3 tablespoons of flour until a paste forms. Gradually pour in the milk, whisking until smooth.

Bring the béchamel sauce to a simmer over moderately high heat, whisking constantly, until thickened, about 4 minutes. Reduce the heat to low and cook, whisking often, until no floury taste remains, about 10 minutes. Remove from the heat and stir in the goat cheese until melted. Season the sauce with nutmeg, salt and pepper.

Brush a ¼ cup of sauce onto the lavash like putting sauce on a pizza. Arrange the caulilini and the rest of the assembly toppings, except for the basil, on top of the lavash. Bake the lavash on a parchment-lined sheet tray for 7-8 minutes, or until it is crispy and the sauce is bubbling.

Thanks so much to Mann’s for letting us join in on the caulilini craze!

Click here to learn more about this sweet and succulent vegetable. As always, if you're interested in adding this new product to your menu line-up, please don't hesitate to reach out to your Produce Alliance representative. ☺️

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