Tag: cauliflower

Tis The Season To Roast All Your Vegetables

Roasted Veg

Ever since the weather got cooler and it wasn’t INSANE to turn on the oven, I’ve been roasting a lot of stuff. I mostly roast big chunks of meat but lately I have found much join in roasting veggies. In the past, whenever I roast veggies it’s usually carrots or potatoes, as a side dish. But ever since I had a pasta dish at Allswell that had roasted red cabbage, I was hooked.

So now, every Sunday I would walk down to the Park Slope Farmers Market, pick up some veggies and roast them. It’s quick (well 30mins or so), easy and mighty delicious. I have put together a small list of veggies everyone should try roasting.

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Porchetta

Dinner at Porchetta w/ Jeff & Corrine
Few weeks ago I had to use my Blackboard Eats coupon for Porchetta or I’ll have wasted my $1. The deal was good for 1 to 4 people, so I decided to ask Jeff and Corrine (they have never been to Porchetta) to have a piggy dinner.

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Cauliflower & Apple Bread Pudding

So I’ve had this recipe for a cauliflower bread pudding kicking around for a while, but when it came to me actually making one I didn’t even glance at the recipe. Here’s what I did:

I blanched cauliflower florets in salted boiling water. I also turned my oven up to 450 degrees. Meanwhile I built the base of the dish in my cast iron pan. I started with equal parts olive oil and flour, cooking them like a roux, until it started to turn brown. Then I seasoned with salt and pepper, then added a few cups of milk. When this started to simmer I added handfuls of grated parmesan cheese. While this was cooking, I peeled and chopped an apple into pieces about a half-inch around. I also cut my day-old bread into large chunks. When the cheese sauce started to simmer I dumped in the cauliflower and the apple, and stirred them around. Then I added the bread chunks, sprinkled with more grated cheese, and popped the whole thing into the oven. About 40 minutes later it was done. The result was wonderful; salty but slightly sweet, cheesy, crusty on top, creamy and rich underneath. The apples cook through but don’t fall apart, and lend their sweetness to the whole dish.

I Am Curious (Yellow Cauliflower)

I’ve been seeing yellow cauliflower at the farmer’s market for years now, but I hadn’t used it so much. I started reading about it recently, and apparently the different colors of cauliflower have different nutrient levels. Yellow cauliflower, for example, is way higher in Vitamin A than normal cauliflower (cauliflower is already naturally high in Vitamin C). I also read that it had a slightly sweeter flavor. I bought a couple of heads of the yellow cauliflower and proceeded to cook with them, with varying results. I don’t know if it really has a sweeter flavor, but yellow cauliflower is certainly delicious.

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