“COLORFUL CRUCIFERAE”
– Chef Charlie
Remember 24/680news followers, cooking doesn’t have to be complicated, and as I always say, “vegetables are only as good as they are prepared!” Roasting is a perfect way to prepare vegetables. The technique is an easy, tasty and healthful way to prepare vegetables, because it requires less fat; vegetables develop concentrated sweet flavors from the browning of the sugars naturally found in all vegetables, and clean up is a breeze!
Low-calorie, and rich in folate, vitamins C, E, and K, and fiber. Color = Value
Purple cauliflower gets its hue from the presence of the antioxidant anthocyanin, which is also found in red cabbage and red wine. When cooked, the florets change color from purple to green; less cooking time or raw is best to preserve color.
Orange cauliflower comes from a genetic mutation that allows the plant to hold more beta carotene. It also contains about 25% more vitamin A than white cauliflower.
Green cauliflower is a cross between broccoli and cauliflower is also known as broccoflower. It has a sweeter taste than white cauliflower. The “other” green cauliflower, Romanesco is part of the brassica family (other members: cabbage, kale, and cauliflower), and has a flavor similar to broccoli.
Here’s your side dish for tonight! Happy Roasting!
– Chef Charlie
Roasted Cauliflower with Parmesan
1/2 each medium heads green, orange and purple cauliflower, florets cut into bite-sized pieces, stems discarded
1 onion, thinly sliced
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan cheese
2 tablespoons minced Italian flat-leaf parsley
• Pre-heat oven to 375˚F
• Toss cauliflower florets on a sheet pan covered with a sheet of foil paper (for easy clean up) with the onion, olive oil, kosher salt and and freshly ground black pepper.
• Roast, turning once, until almost tender, 15 – 20 minutes.
• Remove the pan from oven, sprinkle with the Parmesan cheese, toss lightly to combine. Return to the oven and finish roasting until the cauliflower is tender, another 5 – 8 minutes.
• Remove to serving platter and garnish with minced parsley.
Serves 4 – 6
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