Lately, in this In Season series, we're taking a look at what I take home from Crooked Sky Farms each week and see what I've done with my CSA share, or part share. This week I'm using cauliflower, lemon and dill.
Lately, in this In Season series, we're taking a look at what I take home from Crooked Sky Farms each week and see what I've done with my CSA share, or part share. This week I'm using cauliflower, lemon and dill.
I sometimes make a game of putting together as many pieces of a CSA share into a single satisfying dish. This one came from the Tempe CSA newsletter and while Crooked Sky isn't offering lemons, I know other farms are offering lemons (as may your neighbors and friends right now) so this is one of those dishes that can come super local (even the olive oil can come from Queen Creek Olive Mill) -- love that!.
I haven't tried this recipe just yet but I've already prepped (pre-washed and chopped up) my share this week and it's ready to be tossed around with all these flavorful components and then slid into a hot oven to get all toasted, soft and irresistible.
Doesn't this sound so good?
Lemon Roasted Cauliflower with Dill
Source: glutenfreebay.blogspot.com via TempeCSA.org
Ingredients 1 large head cauliflower, cut into florets 2 generous teaspoons Dijon mustard 4 cloves of garlic, crushed 1 Tbsp extra virgin olive oil 1-2 Tbsp fresh dill, chopped Fresh ground black pepper Juice of 2 lemons 1 tsp salt Method Preheat oven to 400 F. Place cauliflower florets in a large bowl. In a smaller bowl, combine all ingredients except for cauliflower, whisking until blended. Pour marinade over the cauliflower and toss until coated. Spread on baking sheet. Drizzle any remaining marinade over the cauliflower. Bake for 30-45 minutes or until tender but not mushy. Toss once, if desired, halfway through cooking. The cauliflower should have some browning around the edges.
