Week 18 - 2013

Roasted Romanesco Cauliflower & Tomatoes



Romanesco cauliflower is a thing of beauty. It’s the kind of vegetable that deserves a second take. Its bright chartreuse color and abstract shape is reminiscent of something you may see under the ocean. While its unusual shape may deter you it can be prepared just like regular cauliflower,  so give it a try.

Romanesco cauliflower is considered a form of traditional cauliflower, with the difference being its fractal shape. This means that each bud of the flower is composed of smaller buds which form a logarithmic spiral. These fractals are what gives the cauliflower it’s strange yet beautiful appearance. Also known as Roman cauliflower, it’s rich in vitamins C and K, fiber and carotenoids.

Because it may be new to your dinner table, we’re offering up a recipe where the cauliflower is the main attraction. Mixed with roasted tomatoes, this simple dish will add a splash of color to your dinner table and a whole lot of nutrition. Happy eating!

Ingredients

One head of romanesco cauliflower, core removed and cauliflower broken up into florets
3 organic heirloom tomatoes (sliced)
2-4 tbsp olive oil
1 tsp flaky sea salt
1/2 tsp chili powder
Freshly ground black pepper
1/2 lemon

Preparation

Preheat the oven to 425 degrees F. On a baking sheet, toss the cauliflower florets, oil, salt and chili powder together. Add several grinds of black pepper. Line up the tomatoes and paint both sides with oil and sprinkle with salt & pepper and chili powder.

Roast in the oven for 20-30 minutes, or until the cauliflower is softened and is brown in places.

Remove from oven and squeeze the lemon over the cauliflower. Serve immediately.


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Roasted Delicata Squash Wedges

Also known as Bohemian squash or sweet potato squash, delicata has a rich yellow flesh and a buttery, sweet-corn like taste. The skin is edible and delicious as well. Low in calories and high in fiber, delicata is a good source of vitamin A. There are so many ways you could flavor this squash.

Ingredients:

2 delicata squash, about 1 lbs each
nonstick cooking spray, olive oil

For sweet squash

2 teaspoons brown sugar substitute
1 -2 teaspoon cinnamon
salt

For savory squash

2 teaspoons brown sugar substitute
2 teaspoons chili powder
salt

For spicy squash

salt
cayenne, to taste
ketchup, for dipping

Directions:

1 Preheat the oven to 425 degrees F.

2 Wash the squash thoroughly. Cut the hard ends off each squash, and cut them in half.

3 Using a spoon, scoop out the seeds and strings. Cut each half into 3 or 4 wedges.

4 Place the squash wedges skin down on a cookie sheet. Spray with cooking spray and sprinkle on
your seasonings.

5 Roast in the oven for 40 minutes.