Roasted Purple Cauliflower
On a recent trip to the farmers market, a certain vegetable stopped me in my Converse tracks. A purple cauliflower is an unusual but smile-inducing sight, like a cherubic child with candy-blue lips. This marvel of cross-breeding has slightly sweet and nutty flavors similar to its white, orange and green siblings, which is why this preparation is my personal favorite. Because cauliflower soaks up the juices in which it is cooked, I like to infuse olive oil with loads of savory flavors and then roast the beautiful florets, turning them a deep violet that will either intrigue or spook your guests.
Cauliflower of any hue will last a good week or more when stored in the vegetable bin of your refrigerator (if it comes wrapped in plastic, remove before storing). Brown spots indicate the cauliflower is beginning to age; you can simply scrape them off. Try roasting other vegetables in this delicious infused olive oil, such as broccoli, potatoes, Brussels sprouts and asparagus. And if anyone can tell me which handsome vegetable couple sired the purple cauliflower, I will send you a copy of Summertime Anytime!
Serves 4-6 as a side dish
4 cloves Roasted Garlic (see recipe below)
1/3 cup olive oil
2 slices Yves Veggie Canadian Bacon
1 sprig rosemary
1 dried chile pod, optional
1 large head purple cauliflower
Kosher salt and freshly ground black pepper
1. Preheat oven to 425 F. In a small saucepan, heat the Roasted Garlic, olive oil, Canadian Veggie Bacon, rosemary and chile pod on low heat. Allow to cook for 10 minutes without boiling. Set aside.
2. Meanwhile, remove the leaves from the cauliflower and place on a cutting board. Cut around the core and remove. Cut into florets of equal size and place in a mixing bowl.
3. Pour the flavored oil through a strainer over the florets and stir well to coat. Season generously with salt and pepper.
4. Roast the cauliflower for 25-30 minutes, or until browned in spots and creamy inside. Serve immediately.
Roasted Garlic
A snap to prepare, roasted garlic can add depth and flavor to just about any dish that calls for garlic. For garlic fans, it is also delicious on its own, or spread on toasted bread or crackers.
Makes 6 to 8 cloves, or 1 head
1 head of garlic
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1. Preheat the oven or a toaster oven to 400 F.
2. Slice off the top 1/2-inch of the garlic so that the cloves are partially exposed. Place the head of garlic on a square of aluminum foil. Sprinkle with salt and pepper and drizzle with the olive oil.
3. Wrap the garlic loosely in the foil and roast until the cloves squeeze out easily from their skins, about 1 hour.
4. Squeeze the cloves out of their skins into an airtight container. Store refrigerated in for up to 1 week.
Try something different — Shiitake Mushroom Fries.
