Tri-Color Roasted Cauliflower

By Lori Powell

Take your pick of color…white, purple, orange/cheddar or green.  Cauliflower is super-yummy at this time of the year and now we can enjoy many different varieties that come in jewel tones. They’re popping up at your local farm stand and even in supermarkets across the country.

Some interesting facts: orange cauliflower contains about 25 times more beta-carotene than the white variety. Purple cauliflower’s color is a result of the presence of the antioxidant anthocyanin, which is also found in red wine and cabbage.  Purple cabbage is similar in flavor to the white.  Green is sometime called broccoliflower; its cone-shaped cousin goes by “Romanesco broccoli.” Yes, they all retain their color once cooked. How great is that?

I love to roast cauliflower or to sauté them in oil over very high heat, as it brings out their sweetness and gets rid of some of their bitterness.  Also, cauliflower heads make an amazing table centerpiece. And they’ll definitely brighten any cruditć platter for the holidays. Healthy, delicious and colorful – what’s not to love….???

Spice Roasted Cauliflower
Prep: 15 minutes  Cook: 20 minutes

2 tablespoons extra-virgin olive oil
2 teaspoons finely chopped garlic
½ teaspoon ground cumin
¼ teaspoon ground coriander
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
6 cups (1-inch chunks) cauliflower florets (about 1 small head)
1 ½  tablespoons capers, rinsed and drained
1 ½ to 2 tablespoons aged sherry wine vinegar
3 tablespoons fresh flat-leaf parsley

Preheat oven to 425F. Whisk together in a large bowl oil, garlic, cumin, coriander, salt and pepper. Add cauliflower and toss together to coat well. Transfer in one layer to a large foil-lined shallow baking pan.

Roast cauliflower in middle of oven, stirring occasionally, until golden brown and tender, about 20 minutes. Remove pan from oven and toss with capers, vinegar and parsley.  Spoon into a serving bowl and serve immediately. Serves 2.

TIPS: For a special date dinner serve with filet mignon (easy to buy just one or two filets in the supermarket) and super-good spuds…fluffy mashed russet potatoes (made with potato cooking liquid and some buttah).

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Comments

[Tes]

I have nevver tried the purple and orange cauliflowers before. Those sounds really yummy and interesting.
Thanks for sharing!

[Lori Powell]

Excellent and you can turn the raw leftover bits into creamed cauliflower for Thanksgiving!!