Roasted Cinnamon Spice Cauliflower

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We have prepared beds for our fall garden, planted a few seeds, and as soon as winter vegetables are available at the garden center, we will add a row of cauliflower, brussels sprouts, and some broccoli plus winter greens.  Roasted cauliflower is a favorite in our house so we have tried a variety of recipes.  This was a favorite.

Roasted Cinnamon Spice Cauliflower

  • 1 large head cauliflower (about 3 pounds), cut into florets
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon hot paprika
  • 1/4 teaspoon cinnamon
  • Coarse salt, for sprinkling
  1. Toss florets in melted butter, sprinkle with sugar, salt, pepper, paprika, and cinnamon, and spread on baking sheet.  Sprinkle with salt.
  2. Roast at 450° F for 20-25 minutes or until golden, fork tender, and crispy brown on the edges.

Roasted Cauliflower

005I know I have mentioned it before, but our favorite way to use many vegetables as a side is to roast them.  If you have never tried roasting cauliflower, try this and let me know how you like it.  Even those who say they don’t like cauliflower love this, and it is so easy!  The last few years, we have grown a small winter garden of cabbage, cauliflower, broccoli, various greens such as kale, chard, collards, and mustard, even brussels sprouts.  We only plant a few, but have been pleasantly surprised how well they grow and love going out to cut them fresh for a meal.  In this photo are both the traditional white and a lovely Cheddar cauliflower.  They are so much prettier before I cook them, so I used a before roasting picture.  Besides, after I take them out of the oven, they disappear so fast I hardly have time to take any pictures!  They are also a delicious addition to salads uncooked.

1 head of cauliflower

3 Tablespoons olive oil, separated 2/1

salt and pepper

2 Tablespoons fresh lemon juice

The recipe is simple:  Preheat oven to 425 degrees.  Cut a cauliflower head, removing leaves, or “jackets” (these protect the young cauliflowers from getting sunburned while they are growing.)  Separate the flowerets,  rinse, and pat dry before putting them into a bowl.  Toss with 2 Tablespoons of the olive oil, sea salt, and freshly cracked pepper and spread on a baking sheet. Place baking sheet in oven for 15 to 20 minutes, or until the cauliflower is beginning to brown and is tender when stuck with a fork. Remove from oven, and sprinkle with a 2 Tablespoons fresh lemon juice mixed with 1 Tablespoon olive oil.

I mix the lemon juice and oil  with a fork in a small cream pitcher and drizzle over the hot cauliflower.  Any leftovers (and there won’t be many) can be stored in the frig and added to a salad.  I confess, I have eaten them right our of the frig for a snack!

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Roasted Cauliflower and Kale Soup

016Roasting is now my favorite method for preparing almost all vegetables and we love roasted cauliflower.  I love the super food kale, and use it in a variety of dishes. This recipe combines the two in a nutritious, creamy soup.  Add some kale chips and toasted pine nuts for texture and extra flavor. Yum!

I adapted this recipe from one found in a Williams-Sonoma catalog.

Roasted Cauliflower and Kale Soup 

  • 1 large head cauliflower, trimmed and cut into florets
  • 5 Tbs. olive oil  (If you have it in your pantry, garlic infused olive oil works great here)
  • Sea salt and freshly ground pepper
  • 1  bunch Tuscan kale, stems removed, leaves torn into bite size
  • 1 large onion, chopped
  • 3 celery stalks,chopped
  • 3-4 garlic cloves, minced
  • 7 cups  chicken broth
  • 1/3 cup toasted pine nuts

Preheat oven to 450°F  Line a baking sheet with foil.

In a large bowl, toss the cauliflower with 2 Tablespoons. of the olive oil and season with salt and pepper. Place on baking shee and roast, stirring occasionally, until cauliflower is tender and the edges are browned and crisp, about 20 – 25 minutes. Lower oven setting to 300°F

In a bowl, toss half of the kale with a drizzle. (about 1 Tablespoon) of  olive oil and sprinkle with salt. Place on a foil lined baking sheet and roast, stirring occasionally until the kale is crispy, 25 to 30 minutes.

Heat remaining 2 Tablespoons olive oil in large soup pan. Add onion and celery and cook, stirring occasionally, until tender, 6- 8 minutes. Add  garlic and saute for another minute. Season with salt and pepper. Add cauliflower and broth and bring to a simmer. Reduce heat to medium-low, cover and cook for 10 minutes. Stir in the rest of the  kale and cook, uncovered, for 10 minutes.

Using an immersion blender,blend soup until smooth.  Ladle into bowls.and top with the crispy kale and pine nuts.  Serve hot. Leftovers can be refrigerated and can be reheated or cold, in mugs.

Pickle, Pickle, Pickle.

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Our sons, like their mom, liked to talk and did so early when they were babies.  One of Sean’s favorite early words was “pickle.”  We had a little book called Pickle Juice and when we read “pickle, pickle, pickle”, he would clap his hands and laugh out loud.  I smiled thinking about the pickle book and Sean’s laughter when I made two kinds of pickles last week. The weather had been perfect for a bumper crop of dill heads, so I bought some pickling cukes at the market.   I like to make refrigerator pickles because I don’t need to do a canning bath or soak cucumbers.  I found this recipe on The Old Farmers Almanac blog,  wwww.almanac.com and adapted it for my personal preference.

No canning or special equipment required! It’s simple, easy, and surprisingly delicious!

Ingredients:
3-1/2 cups water
1-1/4 cup white vinegar
1 tablespoon canning salt (NOT table salt)
1 tablespoon sugar
cucumbers, unpeeled, sliced into disks (about 4 cups)
2 cloves garlic (whole)
2 heads fresh dill ( I love dill, so I always use more)

Instructions:
Boil the water, vinegar, sugar, and salt in a saucepan. Turn off heat and set asidel. Add cucumbers, garlic, and dill to glass jars. Cover with the hot liquid. Put in the refrigerator for 3 to 4 days. I doubled the recipe when I filled these jars. The pickles should be good for 6 weeks. Enjoy!

Another garden harvest led to these yummy cauliflower pickles.  I cut two heads of cauliflower, one golden yellow (Cheddar is its name) and one white, added carrots, onions, and lots of yummy spices for this delicacy which is typically used as a condiment in Israeli breakfasts!

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