There’s a lot of seasonal produce to celebrate this week at Community FoodBank. The green tsunami continues, with stacks of shredded iceberg lettuce and other greens. Strawberries continue, and cauliflower makes its debut after a long hiatus.
As kids, we could smell when it was cauliflower night long before we opened the front door. Standard practice was to steam or boil it for a loooong time. That brings out strong and — for most — undesirable flavors. Treat this vegetable with the respect it deserves and its inner mellow nuttiness comes out. This one, for roasted garlic cauliflower, comes from allrecipes.com.
Roasted Garlic Cauliflower
2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley
Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.
Mark Paxton is director of community engagement and fund development at Community Food Bank. In his spare time, he enjoys being outdoors with his wife, Mary. They are the parents of two daughters and live in Hollister.