Rosemary Cauliflower Toast
Photo: Carolina Ayala / Contributor
Local cauliflower season is not long, but it is definitely worth a trip to a neighborhood farmer’s market. Cauliflower may have become the darling of brassica powered new-age cuisine but once you bite into a deeply flavorful roasted floret from a head that a local farmer handed you, you will remember it, I promise. And you may never go back to boxed boiled or riced cauliflower. A couple of weeks ago, Eli at the Sustainable Vegetable Garden pulled out a few beautiful heads from his first harvest. With purple tinges on the stems and floret heads and emerald-green leaves, these are not white and puffy like the grocery store variety. And Eli will tell you, he adds no chemicals or fertilizers to the soil, just sunshine and a great deal of love. Locally bought cauliflower will often come with its jacket or leaves – don’t discard those as they are filled with fiber and flavor. Add them to the cauliflower or separately braise them and add to stews, rice pilaf or scrambled eggs.
Oven roasting a head of cauliflower is the easiest and the best way to cook it given that braising it often causes it to steam and/or break into smaller pieces. Rosemary adds an aromatic touch and a side of luxurious creamy cream cheese with a shot of blueberries to smear on a toast can make for a surprisingly simple and delicious bite. The cauliflower can be enjoyed warm, cold or at room temperature, which is how I prefer it.