Winter has finally arrived in North Florida and my garden remains utterly confused. The garden pests feasted on young fresh winter greens with wild abandon, and procreated endlessly in the warmth of the sun. War was waged in the garden and we emerged in victory when Old Man winter made an official appearance, and got the garden show on the road.
My main victory this garden season was my cauliflower. Now, before you shake your head too much from left to right, hear me out. CAULIFLOWER ROCKS! It needs a little extra attention but its blank canvas explodes in flavor with minimal effort.
I am a big fan of roasting vegetables. All vegetables have natural sugars that when roasted come alive. Cauliflower is no exception and it is dressed to impress, when the roasting flavors are orange, hazelnut and saffron. The roasted cauliflower is returned to the oven, and steamed in coconut milk.
Next time you’re at the farmers market or your local grocery store toss a cauliflower head into your basket and get your Veg feast on!
Whole Roasted Cauliflower with Hazelnut, Orange, and Saffron
1 large head cauliflower, green leaves removed
1 Tbs. roasted hazelnut oil or olive oil
1 orange, juiced ( 1/4 cup) and zest grated (2 Tbs.)
1 pinch saffron
1/4 cup light coconut milk
1/2 cup flat leaf parsley, roughly chopped
1/3 cup roasted hazelnuts, roughly chopped
Preheat oven to 375 degrees F. Place cauliflower in large Dutch oven or other high-sided ovenproof dish.
Stir together oil, orange juice, orange zest, and saffron in small bowl. Pour mixture over cauliflower, rubbing with hands to distribute evenly. Season with salt and pepper, if desired. Put dish in oven, and bake uncovered, 40 to 45 minutes.
Meanwhile, whisk together coconut milk and 1/4 cup water in small bowl.
Remove cauliflower from oven, and pour coconut-milk mixture over top. Bake 10 to 15 minutes more, or until cauliflower is tender. Slice cauliflowers into quarters, and sprinkle with parsley and hazelnuts.