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Archive for August 2nd, 2011

Still on vacation and now taking advantage of what’s in the farmer’s market here on the island.  Among other things at the market this past Saturday was some beautiful cauliflower — one of those vegetables that people either love or hate.

I’ve found that if you roast it, even former cauliflower-phobes can be transformed to cauliflower eaters.  And if you then puree that roasted vegetable with some roasted garlic, and lemon juice and spices, they might even become cauliflower lovers!

Roasted cauliflower puree

(makes about 1 ½ cups)

1 medium head cauliflower, broken into 1” florets

6-8 good sized cloves garlic, peeled (you can use more if you really love garlic!)

4 tablespoons extra virgin olive oil, divided

1 tablespoon paprika (you can used smoked paprika if you like)

1 tablespoon kosher salt (plus more to taste)

1 teaspoon freshly ground black pepper (plus more to taste)

juice of one lemon

½ cup coarsely chopped Italian parsley

Tabasco or your favorite hot sauce, optional, to taste

Preheat the oven to 400 degrees.

Toss the cauliflower florets and garlic cloves in a large bowl with 2 tablespoons of the olive oil, paprika, salt and pepper until everything is nicely coated with oil and spices.

Spread vegetables evenly on a baking sheet and put into the middle of the oven.  After about 15 minutes, shake the pan to make sure none of the cauliflower or garlic is sticking and return the sheet to the oven for about 10 more minutes.  When the cauliflower is tender and just browning on the tips of each floret, it’s done.

Let cool until vegetables reach room temperature, or refrigerate overnight.

Put the cooled cauliflower and garlic cloves, lemon juice, two remaining tablespoons of olive oil and parsley into the bowl of a food processor and process until smooth (it will be a little gritty looking—that’s as smooth as it gets).

Season to taste with additional salt and freshly ground black pepper and add hot sauce to taste.

Serve with really good chips, pita, or thinly sliced rustic bread.  Store any leftovers covered in the refrigerator for up to 3-4 days.

And it really is good on a slice of homebaked bread.

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