Thursday, October 7, 2010

Week 17: Roasted Cauliflower With Capers

Caboodle vs. the Collard

I got what I needed this week: a couple of cool, wet days conducive to cooking. After a pot of soup and a big stir fry -- both cabbage based -- I'm close to clearing out the vegetables in the fridge.

My favorite meal of the week was our "C" food dinner: Cod with Crumbs, Cauliflower with Capers, and Collards with, um, more  Collards. The collard greens had enormous leaves, and the cauliflower weighed in at 3.5 pounds. I guess the drought/flood cycle has been good to some crops.

Roasted Cauliflower With Capers
(Adapted recipe. Variations of roasted cauliflower abound.)

Heat oven to 425 degrees. Break a head of cauliflower into florets and toss with a bit of olive oil. Lay the florets in a single layer on a rimmed baking sheet and sprinkle with salt and pepper.

Roast for 10 to 15 minutes, then flip the pieces with a large spatula and roast another 10 minutes or so, until the cauliflower is tender and a bit browned. Keep an eye on the cauliflower so it doesn't burn.

Transfer the cooked cauliflower to a serving bowl and sprinkle with 1 teaspoon drained capers and 1 clove of garlic, finely chopped. Serve hot or warm.

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