Wednesday, January 19, 2011

Easy Side

A new box is here. The greens are still coming strong amidst a few root vegetables. That white thing that looks like a carrot is daikon. Which is a Japanese radish that I never know what to do with. I keep thinking about pickling it, but we will see how far I get. Under the daikon, if you can tell, is a head of cauliflower. That looks like this.

Cauliflower, like broccoli goes bad quickly, and this one had just a little bit of brown specks on it, so it needed to be used immediately.
Cauliflower in olive oil before they go in the oven.
I have recently become obsesesd with this food website called Food52. Everything that I have found  looks interesting to eat and all the recipes are submitted by home cooks. I found a recipe for Roasted Cauliflower with Gremolata Bread Crumbs. This recipe is easy, quick, and is a great side for a Monday night. I decided to include the cauliflower leaves in the roasting because it seemed like a waste to not use them. Which turned out to be a nice crunchy treat. A light crispness with a hint of the cauliflower. The breadcrumbs were good but I didn't mix them enough so they were a little uneven tasting. Not all of them came out tasting of lemon and or garlic. I would even maybe forgo them next time. I think roasting them is all that is really needed.

Roasted Cauliflower on the side of tilapia

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