Spring Cleaning!

It's that time of year again...

The farmer's market in Boulder just started back up, I'm about to buy back into a CSA, and the second season of The Food Share is on its way! Before I get started again, I wanted to publish a few recipes from last year that never made it online, so expect a few random (but still delicious) recipes in the coming days and weeks.

Here's to a fresh start!

Roasted Cauliflower

I based this recipe on something I saw in the now defunct Gourmet Magazine. Abbondanza had what they described as "spicy cauliflower" which had a nice pepperiness. It had slightly purplish interior and smaller, more wiry florets.

Rather than cutting it into florets, I sliced the head into thick steak-like slices, keeping the leaves, and put them on a bakingsheet. I drizzled them with olive oil and seasoned them with salt and red chile flakes and roasted on high heat (around 425) until the edges got nice brown, roasted edges. Yum!