|Perfect Combo of Veggies, Fruit, Herbs, and Nuts|
Recipe adapted from Live Earth Farm
Only a master chef could conceive of putting cauliflower together with smoky hazelnuts, crunchy greens, bright pomegranate, vinegar, and sweet spices. This particular master chef, Rebecca Mastoris, is also a caterer, Bauman College cooking instructor, and popular speaker with over 40 years of culinary experience. As if that weren’t enough, she also writes recipes for our CSA Live Earth Farm. Her unusual cauliflower dish features both well-balanced flavor and a colorful, festive appearance that adds eye-appeal to the table. In addition, it’s served at room temperature, so no need to stress about keeping it hot or cold. Try it at a holiday potluck, and you’ll likely see it disappear quickly, as I did last week. And get ready for some compliments!
|Beautiful Presentation and Fabulous Flavor|
|Active (Color) Ingredients|
Wishing you a peaceful Thanksgiving holiday filled with sharing of interesting stories, exquisite food, and fun.
serves 8 - 10
1 large or 2 small heads cauliflower
3 tbsp. olive oil
½ tsp. sea salt
1/8 tsp. freshly ground black or mixed pepper
5 tbsp. hazelnuts with skins
1/3 cup celery, in thin diagonal slices
1/3 cup whole parsley leaves
1/3 cup pomegranate seeds
1 tbsp. sherry vinegar
½ tbsp. maple syrup
1 tbsp. water
½ tbsp. olive oil
¼ rounded tsp. cinnamon
¼ rounded tsp. allspice
sea salt and fresh ground pepper
Break up the cauliflower into medium size florets. You will have about 9 cups.
Mix cauliflower with 3 tbsp. oil, ½ tsp. salt, and 1/8 tsp. ground black or mixed pepper. Spread cauliflower out in a roasting pan. Place pan on top rack of oven and roast 25 – 35 minutes, until surface is crisp and parts have turned brown. Check the cauliflower at about 20 minutes and flip if only one surface is browning—not all ovens are created equal.
Transfer cauliflower to large bowl and cool.
Decrease oven temperature to 325 degrees. Place hazelnuts on parchment-lined rimmed baking sheet. Roast in oven for 15 - 17 minutes.
Meanwhile, whisk together sherry vinegar, maple syrup, water, and ½ tablespoon olive oil. In another small bowl or cup, mix together cinnamon and allspice.
Allow the nuts to cool a bit, chop coarsely, and add to the cauliflower. Add celery, parsley, and pomegranate seeds and toss to mix.
Whisk vinegar mixture again to blend in oil, and pour over top of cauliflower. Sprinkle on spice mixture. Toss until well blended.