CSA Produce of the Week, February 27, 2017

A member of the cabbage family, Cauliflower can be found in several colorful varieties, including white, pale green, orange and purple. Cauliflower is a flower that has not finished developing, causing the curd-like, edible head found when leaves are removed from the plant. White cauliflower has the same sweet, nutty, crunchy texture and flavor as its colorful counterparts, but has been protected from sunlight during the growing process. When selecting white cauliflower, choose thick, firm heads with fresh and crisp looking green leaves. Gray or brown blemishes are signs of water damage or age. Cauliflower should be stored 2-3 days in the bottom compartment of the refrigerator, wrapped loosely in parchment paper or a plastic bag, placed stem down to avoid condensation damage or a change in color or texture.

Recipe of the Week
Roasted Cauliflower with Lemon, Garlic and Parsley

Ingredients:

• 2 head(s) medium uncooked cauliflower
• 1 Tbsp olive oil
• 1 tsp kosher salt
• 1 ½ Tbsp fresh parsley, minsed
• 1 1 ½ tsp lemon zest
• 1 tsp minced garlic

Directions:

Preheat over to 450° F. Line two large baking sheets with parchment paper (or coat with cooking spray). Cut cauliflower into bite-size pieces; rinse in a colander and let dry. Place cauliflower in a large bowl and drizzle with oil; sprinkle with salt and toss thoroughly. Spread florets evenly on prepared pans. Roast, stirring once halfway through, until well-browned, about 30 minutes. Toss cauliflower with parsley, lemon zest and garlic; Add variety by using ¼ cup shredded reduced-fat cheddar cheese. Serve. Yields about 2/3 cup per serving. Serves 8.
(recipe courtesy of WeightWatchers Online )

Sources:
McGee, H. (2004). On Food and cooking: the science and lore of the kitchen. New York: Scribner.

Rombauer, I. S., Becker, M. R., & Becker, E. (2006). Joy of cooking. New York: Scribner.