Did I tell you I joined a CSA? It's my first ever. I've been on the fence about joining for a while now. For the most part, I eat seasonally, and I enjoy shopping at the farmers market each week, but I wasn't sure how I would do with a CSA. For one, I like going to the market each week. Being outside, chatting with vendors, seeing what looks good. Plus Josie loves the free gazpacho samples. We would miss going.
Then there are the stories of what to do with all that produce and reports of vegetable neglect from my friends who leave young onions and kale in the crisper, unattended, until they wilt.
But, when a neighbor told me that the neighborhood CSA pick up spot is a mere few blocks away and that I could split a share with another neighbor, I figured the only thing that was holding me back was, well, nothing. Someone from a farm in Lancaster would drop off tons of freshly dug vegetables for an affordable weekly cost? Sign me up.
I mean, I already knew what I would do with the cauliflower, a winter vegetable that was sure to make an appearance in my share box. I had seen this dish on a friends blog; it stuck in my food memory (which, incidentally, has more storage than my regular memory). And what do you know, the first week's share included a lovely cauliflower. So I came right home and roasted it.
This recipe is absurdly easy. You rub the cauliflower with olive oil, place it in the oven at 425 degrees, and wait 45 minutes. Then, you take it out, add butter, and check in every 15 minutes to baste. The full recipe is here.
The butter, dash of salt, and roasting for so long creates brown bits of nutty flavor, allowing a mild tasting cauliflower to impress your tastebuds.
