C is for Cauliflower

 

 

History:  The oldest reference to Cauliflower dates back to the 6th Century B.C.  This wonderful vegetable is in the same family as Broccoli, Brussels Sprouts, Kale, Cabbage and Collard Greens, even radishes (though they are a different cultivar.  Cauliflower comes in white, most commonly, but in recent years, orange, green and purple have become easier to find.  The color changes are due to the different nutrients present in each one. Orange has beta-carotene, purple has anthocyanins which are antioxidant flavonoids and green has C and A.  Eat your colors!!!  The health benefits are found here.   Season: July through November Local

 

Simple Roasted Cauliflower

Ingredients	Method of Production
1 head of Cauliflower	1. Cut head of cauliflower into small, bite size
Olive Oil	2. Coat with Olive Oil
Salt	3. Sprinkle with Salt
	4. Roast on high heat - 400°- 425° until golden brown

Cauliflower has been discovered as a great replacement of gluten for things like pizza crust.  While we do not attempt things like that in our kitchen, any recipe that gets people trying new things is good by us.  This simple recipe is a great way to introduce cauliflower to a reluctant eater.  Roasting brings out sweetness and takes away the idea that the smell of cauliflower elicits.  Try it!