Wednesday, July 8, 2015

Roasted Cauli

My beautifully purple Graffiti cauliflower is producing a bountiful crop, which is so exciting.  The cabbage moths have left it alone, for reasons I don't really know but it makes me so happy.

Of course, now my only difficulty is figuring out ways to eat it.

One of my favorite ways is roasting it.  Simply separate the head into individual florets, and toss into a cast iron pan with some olive oil, salt and pepper, and plenty of sliced garlic.  Pop into a 400 degree oven and allow to roast for about 20 minutes, stirring a couple times to make sure the garlic doesn't stick and burn.  When it's done, the edges will be lightly browned and slightly crispy, the garlic will have gone nut brown-crisp, and the whole thing will be completely delicious.  Yum.

Incidentally, the leftovers make a fabulous hummus-type spread/dip concoction whizzed with a little more oil or water to loosen it up. Yum times deux.

1 comment:

  1. That sure is pretty! Last year we roasted ours with some flavorings. Yum!


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