Every Saturday I hit up the farmers market and scoop up in season gems for the week. Skinny Dip Farms from Little Compton, RI, is my favorite. Their stuff is organic, gorgeous, and illuminating. Last week I noticed cauliflower unlike anything I’d seen at the supermarket. It really looked like a bouquet of white flowers. I took it home and used it to make a vegetable paella, but I’ve been liking it the most just roasted and crispy. We call these cauliflower fries. They make a great side or even as a main for a light lunch with a simple salad.
Raw cauliflower is light, dry, and airy, so it increases vata and can cause digestive air, but when heated, seasoned with pungent black pepper, and coated in unctuous olive oil, you balance with warmth and grounding qualities. This is a nice recipe to transition to fall while still enjoying summer’s jewels.
ingredients:
cauliflower, florets broken off with your hands
extra virgin olive oil
flakey salt like Maldon
fresh black pepper
method:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and scatter florets, allowing for some room in between.
Drizzle with oil, making sure to hit each floret. Sprinkle with salt and pepper.
Bake for about 15 minutes or until tops of florets are medium brown and crispy.