Seasonal Salute: Cauliflower
Two recipes for you to enjoy!
Our garden has taught me the beauty and value of imperfection. Just look at the above photo: all 3 were planted at the same time and next to each other in the same garden.
Speaking of imperfection, there’s always a lot to do and not enough hours in the day, so sometimes I just don’t do it. IT=chores. Usually. Enough said. More hours in the day=fun and relaxation and just more of being well, me. I wish that for you too. What makes you, you? Where can you breathe and create more balance which=more time and space for well, YOU! Remember, we’re striving for imperfection.
I’m so excited that another CSA opened near me! Introducing (drumroll please)…Cecil Creek Farm!
Support your local farmers!
Cauliflower Cleaning TIP: *To remove cabbage worms, insects or any other unwanted “protein” <lol here> from organic produce (especially cauliflower), simply soak in a cold, salt water bath. By the way, it won’t hurt you if you eat any. In fact, you won’t even know it…and you can brag about it with an Andrew Zimmern-like gusto.*
- 1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon crushed red pepper
- 2 teaspoons kosher salt
- 2 teaspoons curry powder
Preheat the oven to 450 degrees F.
Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet. Sprinkle with the salt and curry powder and toss again. Roast until golden and tender, about 20 minutes. Serve.
- Roasted Curried Cauliflower (follow recipe above)
- 2 Tablespoons butter
- 2 eggs, lightly beaten
- 4 teaspoons coconut flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon curry powder
Follow recipe for Roasted Curried Cauliflower to clean and roast cauliflower. Cool slightly and add to a food processor. Pulse until coarsely blended and still chunky. Transfer the cauliflower to a bowl and eggs, coconut flour, sea salt and curry powder. The salt and curry powder is in addition to what was used in roasting. More seasoning is needed with the addition of the eggs and coconut flour.
Heat a skillet or large saute pan over medium high heat and add the butter. Form fritters either by hand or drop by heaping tablespoons into the skillet. Flatten gently with the back of a spatula – you’ll use this to flip them after they get golden brown and crispy on the bottom after about 2 minutes. It seems like they won’t hold their shape, but once they start to brown on the bottom they will! And…any crumbles and broken bits are just as yummy and will add to the presentation.
Flip and cook on the other side until golden brown. Serve.
Recipes inspired by Empowered Sustenance, Skinny Taste and the Food Network