Roasted Purple & Orange Cauliflower w/ Capers & Raisins
When I see purple and orange cauliflower at the farmer's markets during the fall, I do a little happy dance.
This past weekend it was at every farmer's market in the Northeast! Get it now, before it is all gone.
Though colorful produce tastes the same as its normal color, it adds a beautiful dimension to your dish.
Who wants bland beige food when you can have vibrant purple and orange!
Roast a big tray of it, and add in a few things to make it a main meal.
Cut heads of orange and purple cauliflower into florets and lay out on a parchment lined baking sheet.
Add 2 tbsp of capers and 8 cloves of peeled garlic.
Drizzle with olive oil and kosher salt and roast at 400F for about 15 minutes.
Turn the cauliflower and add in 1/4 cup of golden raisins (if you add them in the beginning, the raisins will burn).
Toss everything together again and roast another 10 minutes.
Remove from the oven and sprinkle with fresh basil, parsley and cilantro.
I also like to add in sliced almonds for crunch.
The next day, I made a cold Asian noodle salad with soba noodles, cilantro and a splash of rice wine vinegar and sesame oil.
A pinch of hot pepper flakes and dinner is served.