Monday, September 23, 2013

Purple produce: roasted purple cauliflower

Maybe you've heard it before, but in case you haven't, it is important to eat a variety of colors. I like to say "a colorful plate is a healthy plate, unless it is a plate of skittles".

I saw this alien looking cauliflower in the grocery store recently for the first time and knew I had to try it!I love trying new things and this crazy looking veggie went straight to the top of the list.

I am hard pressed to think of a roasted veggie that I don't like. This one turned out to be no exception. Simply for the sake of beauty, I think I'd like to make this next time with a mixture of the purple and the usual while, or throw in the orange or green cauliflower.

Roasted Purple Cauliflower
  • 1 head purple cauliflower
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • salt and pepper, to taste
  1. Preheat oven to 400. 
  2. Give the cauliflower a quick rinse and remove the leaves and stems. Pull off sections of the cauliflower and then trim into 1-2 bite pieces. Kids are great helpers with this task. Evenly sized pieces = evenly cooked pieces.
  3. Place cauliflower pieces on a cookie sheet or in a glass baking dish. Drizzle with oil, add the garlic and a bit of salt and pepper. Toss with your hands (again, kiddos = excellent helpers) until evenly coated. 
  4. Pop in the oven and bake for 20 minutes or until slightly browned on the edges and tender when you poke it with a fork. Exact timing will depend on the temperature of the oven and the size of your cauliflower pieces.

Tip: don't overcrowd your pan. To roast well, there needs to be air circulation around the veggies. If they're too crowded, they'll still cook, but they'll be steamed instead of roasted.

Note: you don't have to use a 400 degree oven - you can do hotter or cooler if you want to cook two things at once the other item requires a different temperature. Roasting is flexible!

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