As the weather cools you will notice that the root and cruciferous vegetables really coming into their own – bigger and brighter! We have several types of cauliflower – white, purple, orange (also called cheddar) and green (broccoflower). Many people ask us what causes the brown spots that are sometimes visible on the top surface of the cauliflower. These are caused by exposure to moisture in sunlight and can be scraped off prior to cooking. They do not affect the taste or quality of the cauliflower.
Roasting or stir-frying cauliflower in a little garlic and olive oil is an easy way to enjoy and introduce these nutritional A-Listers. Sometimes adding a simple sauce, herbs or cheese can make a world of difference when you are trying to tame a vegetable curmudgeon.
This recipe works with broccoli as well. I try and stay away from processed foods as much as possible and find pesto very easy to make. This recipe is very basic, easy and good. I double it and freeze it – without the cheese as suggested – and then add the Parmesan when I toss with the cauliflower. But if convenience is important, you can find some decent ready made pesto sauces, I would try and stick to a brand that uses olive oil only – better taste and health benefits.
1 large head of cauliflower or broccoli
3-4 cloves of garlic, minced
1 T olive oil
1 T pesto
1 tsp red pepper flakes (optional)
Sea salt and ground pepper to taste
Separate the cauliflower or broccoli into bite size florets.
Heat olive oil in a skillet over medium heat; add the garlic and sauté for a few minutes. Add the cauliflower/broccoli and toss to coat everything. Reduce to medium low heat and cover with a lid for about 2 minutes. Steam to your liking, I like it a bit on the crunchy side. Add the pesto, combine and let it heat up. Season with red pepper, and sea salt/pepper if using.