Kristine Kidd - Fresh Gluten-Free Food
 
 
 
 
 

Results tagged “cauliflower”

Roasted Vegetables with California
Olive Oil and Shallot Mayonnaise

roasted.vegetables.olie.oil.mayo.jpg
 
 
Have you ever tasted roasted vegetables dipped in homemade mayonnaise, crafted with an exquisite extra-virgin olive oil? If not, get shopping and cooking right now for a delectable experience. Please don’t conjure jarred mayo when you imagine this recipe, the homemade version is an opulent sauce, and the better the oil the tastier the results. I’ve been experimenting with several outstanding California extra-virgin oils lately, and in the process this became my favorite way to enjoy them. 


Market Inspirations
Spaghetti with Romanesco Cauliflower

romanesco.cauliflower.jpgRomanesco Cauliflower: Found at Weiser Family Farms stands at many Los Angeles farmers’ markets. From the grocery store: Choose regular cauliflower.

I have been curious about this fantastical looking vegetable ever since I first noticed it at a street market in Rome, about 5 years ago. Now it is available in Los Angeles, but so far I have only seen it at farmers’ markets.  Its wondrous shape, reminding me of a bouquet of tiny cones, is described mathematically as a fractal, but I like to think of it as a natural art form. The flavor is more delicate than regular cauliflower, with slightly nutty nuances, and it has a more tender texture.
 
Roasted, this highly nutritious vegetable makes a satisfying side dish, or, as in the recipe below, can be the star of a pasta creation. Simply cut off the florets, starting at the base and working up towards the tip, and then toss them with olive oil, salt and pepper. Cook in a hot oven until brown in spots, crispy on the outside yet yielding in the center. 


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Kristine Kidd
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