Roasted Cauliflower w/ Basil oil
For the past year, we have focused on cauliflower quality as it is a tricky vegetable to grow. Cauliflower flourish in a perfect climate, and to get perfectly white curds, the temperature needs to be perfect at that stage of the plant's growth. While cauliflower is known as a cool season vegetable, we can grow it in three seasons since we grow in a climate where extreme temperatures are not present. Early-season cauliflower grows from May to August and is harvested and available from September to December. So get ready folks, ‘tis Cauliflower Season, Part 1.
Cauliflower is part of the cabbage family. It is high in Vitamin C and K, Fiber and cancer fighting antioxidants. Cauliflower is, in fact, a flower. The tiny white bumps are immature flowers that are bonded tightly together into little lumps called curds.
Selection and Storage: The finest selection of cauliflower can be found in this week's CSA box or at the Spade & Plow farmers market booth. To select cauliflower, choose heads with tight florets. The leaves should be nice and green. To store cauliflower, place it in a plastic bag in the crisper drawer. Cauliflower lasts 4-7 days in the refrigerator.
Roasted Cauliflower Recipe:
This recipe was created for our CSA members to utilize the produce they received in this week’s CSA box. We hope to inspire you to try new things. Adding a few turnip greens to the basil oil creates a mellow and refreshing taste.
Ingredients:
Cauliflower
Basil Oil:
8-12 Basil leaves
4-5 Turnip leaves (optional)
2 large garlic cloves
1/3 Cup Extra Virgin Olive oil
Lemon juice from one lemon
1 Tb Parmesan, or a Vegan option: 1 tsp nutrition yeast
Cauliflower Seasoning:
½ tsp salt
½ tsp paprika
¼ tsp cumin
¼ tsp coriander
Fresh ground black pepper to taste
Pro-tip: To evenly coat the cauliflower, mix seasonings and toss the cauliflower with seasoning and olive oil in a large mixing bowl.
Save extra seasoning to sprinkle on sautéed greens or roasted squash!
Recipe:
Preheat oven to 375 ℉
Chop cauliflower florets from the stock and place in a large mixing bowl.
Measure out seasoning and mix until blended.
Drizzle cauliflower with olive oil and gradually mix in seasoning.
Spread cauliflower evenly on a baking sheet, placing cut side down to get a golden crisp.
Roast for 20 minutes. For an extra crisp, cook for an addition 5 to 8 minutes.
In a food processor, or blender, place basil leaves, turnip leaves, garlic, lemon juice, olive oil, and salt and pepper and blend until smooth.
Allow cauliflower to cool on the pan for 5 minutes.
Serve cauliflower with fresh basil oil.
