Monday, March 26, 2012

Spicy Roasted Colorful Cauliflower

In last week's share many of you were delighted by the purple cauliflower. This purple color is caused by the presence of an antioxidant group called anthocyanins, which are also found in red cabbage and red wine. The following recipe from is delicious and beautiful when using any variety of colorful cauliflower such as purple, green, or yellow and it works just as well with the usual suspect white.

1 lb cauliflower (as many colors as you'd like)
1 organic red bell pepper
1 organic onion
5 cloves fresh organic garlic
1 large fresh ginger
1/4 tsp dried red pepper
1/3 cup olive oil
2 tbsp toasted sesame oil
1 tsp salt

Cut the cauliflower into small flowerets and slices. Remove the seeds and slice the bell pepper lengthwise; cut each slice in half. Slice the onion. Chop the garlic and mince the ginger.

Put the olive oil, toasted sesame soil, and salt in a zip lock plastic bag and mix. Add all the vegetables, garlic, and ginger; mix very well. Make sure that all the vegetables are coated in oil; add some oil if necessary.

Line a cookie sheet with tin foil. Very lightly sprinkle the dried red pepper on the bottom of the pan. Spread the vegetables evenly in one layer. Broil for 20 to 25 minutes.

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