We have a small farmer’s market across the street from our house that, until this year, ended in December. This winter, however, they have teamed up with the Can Factory Market so that we in the neighborhood can have our fresh veggies and pickles year-round. Mia, Claudine and I ventured over on an especially cold Sunday to check it out. I was actually a bit surprised by the selection. Lots of fresh herbs, good apples, and this beautiful orange cauliflower. Orange cauliflower is a bit sweeter than the standard white variety, which makes it perfect for roasting or sautéing. Make sure to get it nice and caramelized for the best flavor. We ate it with foccacia, roasted beets and salsify soup that day. Makes for a perfect winter meal.
Orange Cauliflower with Garlic and Lemon (serves 4)
1 head orange cauliflower, broken into florets (other colors of cauliflower can also be used)
2 Tablespoons olive oil
4 cloves garlic, minced
Juice of 1 lemon
Coarse sea salt and pepper to taste
Bring a large pot of water to a boil. Drop in the cauliflower and blanch for 2 minutes. Drain and set aside. Heat the olive oil on high heat in a large sauté pan. Add the minced garlic and fry until it just starts to brown. Add the cooked cauliflower and continue to cook for several minutes, stirring occasionally. It should start to brown a little bit. When the cauliflower is brown enough for you, squeeze in the lemon juice, cook for another 30 seconds, and serve immediately.