Roasted Cauliflower, Fennel and Radicchio Salad

I don’t  know about you, but I get a little tired of the traditional roasted root vegetable winter salad. There are so many more options! Like most salads, I don’t exactly have a recipe, rather just a list of ingredients and simple preparation techniques. Salads are flexible! Big head of cauliflower 2 bulbs of fennel 2 heads of radicchio 6 garlic cloves olive oil Chop … Continue reading Roasted Cauliflower, Fennel and Radicchio Salad

Cauliflower and Mushroom Potpie with Black Olive Crust

Though this week in Philadelphia has felt more like Summer than Spring, it’s the early lettuces, peas, and rhubarb that are starting to appear in our farmer’s markets. Cauliflower, staple of the long hard winter, will find itself in the shadow of more colorful veggies. Why not make one more big cauliflower dish before you get distracted by our upcoming fresh produce abundance? I’ve flipped … Continue reading Cauliflower and Mushroom Potpie with Black Olive Crust

Roasted Cauliflower

I have to admit that there are few ways that I like to eat cauliflower. Ever since childhood, “trees” (cauliflower and broccoli) don’t much appeal to me. But it turns out that Iove it roasted! There are many different ways to flavor roasted cauliflower, but this is the basic: Thinly slice one head of cauliflower and place on an oiled cookie sheet. Brush to slices … Continue reading Roasted Cauliflower