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Roasted Colored Cauliflower

by Sandy Mitchell on September 16th, 2008

If you’ve been visiting local farmers’ markets this summer, you may have seen heads of multi-colored–orange, purple, and green–cauliflower. These exotic varieties of an old favorite add interest and excitement to the dinner table. Benjamin Lewis, author of the recently published, “New Food-Contemporary Recipes, Fashionable Ingredients” shares this recipe with us:

Roasted Colored Cauliflower
1/2 head each of orange, purple, and white cauliflower, cut into 1″ pieces
1 red onion, chopped
1 Tbsp. chopped fresh mint leaves
1 Clove garlic, minced
5 Small Thai hot peppers
3 Tbsp olive oil
Salt and pepper

Preheat oven to 450F. In a bowl, mix the cauliflower with the olive oil, onion, garlic, and peppers. Add some salt and pepper and put everything in a roasting pan. Roast for about 15 minutes, stirring once or twice until cauliflower is tender.

Remove from the heat and sprinkle with mint. Serves four.

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