Monday, April 21, 2008

Another Artichoke Meal, Harvested By Madi And Ryan...And A New Recipe!

Recipe: Roasted Heirloom Cauliflower

The cauliflower I used for this recipe is a mixture of Purple Cape and Cheddar varieties. I got these at the Santa Monica Farmer's Market, but we scored some Purple Cape seeds from Seed Savers Exchange, and we have baby plants growing in the garden. These varieties of cauliflower are so delicious. It's not the steamed white stuff from the 70s, that's for sure! And what kid doesn't love eating yellow and purple veggies?

Cauliflower Heads, broken up into florets
Olive Oil
Kosher Salt
Fresh Ground Pepper
Lemon Juice

Preheat the oven to 425. Toss cauliflower florets with olive oil, a sprinkling of salt, some pepper, and squeeze lemon juice over the whole thing. Roast for about 20-30 minutes, until slightly blackend.



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