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Waltham Fields Community Farm (incorporated as Community Farms Outreach, Inc.) is a nonprofit farming organization focusing on sustainable food production, fresh food assistance, and on-farm education. For more information about Waltham Fields check out our website!

Saturday, February 19, 2011

Oven-roasted Curried Cauliflower

Cauliflower, that creamy-colored, brainy-looking, long-wait-'til-harvest veggie, just doesn't get enough publicity these days, and I can understand why: with the exception of its cousin broccoli, cauliflower is in a class of its own, and a lot of people simply don't know where to start. I say fear no more! Not only is this cruciferous vegetable loaded with nutrients such as vitamins C and K, folate, potassium, and fiber, cauliflower is quite versatile; you can steam it, sauté it, roast it, bake it up in a casserole... you can even cream it with other starchy vegetables to make a mashed creation or serve it raw as crudités (pronounced "kroo-di-tey;" French for raw veggies and dip). Here we make a simple combination of cauliflower, onion, and chickpeas, drench it with an Indian-inspired vinaigrette, and roast it for about a half hour. As usual, don't be afraid to let out your inner chef and experiment with different combinations or amounts of ingredients. Cooking doesn't have to be an exact science... unless we're talking baked goods such as breads, cakes and cookies. But that is for another day!

The Ingredients:
  • 1 head of cauliflower, broken down into florets (those mini cauliflower "trees" that make up the entire head)
  • 1-2 onions, quartered with layers separated
  • 1 cup cooked chickpeas
  • 1/4 cup vinegar (white, red wine, or apple cider work well)
  • 1/3 cup olive oil
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1 1/2 tsp paprika
  • 2 tsp curry powder
  • salt to taste (1 tsp should do)
  • sprinkle of red pepper flake (optional)
  • fresh cilantro, chopped

How to Make it:

Preheat the oven to 450 degrees Fahrenheit. Rinse off the cauliflower, remove its outer leaves, and gently it break down into large florets (this is most easily done by working from the bottom of the head, where you can see and cut the "tree trunks" of the floret off of the core). Quarter and separate your onion layers; add the florets, onions, and chickpeas to a large casserole dish and put aside. Whisk all other ingredients together except the cilantro; pour over the vegetables and gently mix them to coat (depending on the size of your cauliflower head, you may need more or less vinaigrette than what our ingredient amounts provide). Place the dish in the oven for about 25-30 minutes, or until the cauliflower is tender. Sprinkle with chopped cilantro and enjoy!

Images by Rebekah Carter (2011).
Recipe adapted from Epicurious.com.

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