CSA week 2 – roasted cauliflower and kale

So, in order not to get buried under the CSA landslide, we’ve had to up our level of weekly meal planning. Since we pick up our vegetables at the farmer’s market on Saturday, we also take stock of the situation on Friday night, realizing that we still have leeks, zucchini, and green beans from the previous week… 

We diversified this week’s haul with a few specific meals in mind, and a little more of a plan. For us, chard and kale are givens. We eat those in the first few days with red and yellow lentils, usually sauteed with onions and garlic, an occasional shake of garam masala. Kale and quinoa salad (a la Fat Cat Pie Co.) is another new favorite. A new dish that could be a recurring one is this roasted cauliflower with kale. Obvious, simple, really good.

You don’t need a recipe for this, I know, but here’s what I threw in:

  • 1 head cauliflower, cut into florets
  • 1 bunch kale, washed and cut
  • 1 small bunch of scallions, green and white, chopped
  •  a few glugs of olive oil (depending on size of cauliflower and kale bunches)
  • a squeeze of lemon juice (about a tablespoon)
  • salt and pepper, garlic powder, red pepper flakes (optional) to taste

Toss together, roast on a sheet pan at 420 degrees for 35 – 40 minutes, or until the cauliflower is brown and tender, done to taste (which sometimes varies within households, I’m coming to learn). I might give the cauliflower a 15 minute head start next time, then add the kale. The best part of this are the brown edges on the cauliflower and the crunchy kale, the best parts of roasted cauliflower and kale chips.

Other flavor options: bread crumbs, parmesan cheese, fish sauce, turmeric, cumin seeds (not all together in the same batch, but you get the point).

Future vegetable plans:

And on summer reading for food preservation: Food in Jars, Jam It Pickle It Cure It, The Art of Fermentation, Well Preserved, and the collected knowledge of Punk Domestics

I’ve got a lot of reading to do.

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About Scott

occasionally-bearded teacher/musician/cook
This entry was posted in pickle, recipes, vegetables and tagged , , , , , , , . Bookmark the permalink.

6 Responses to CSA week 2 – roasted cauliflower and kale

  1. inherchucks says:

    Looks delicious! Thanks for linking up 🙂

  2. Tammy says:

    That is my most favorite dish in the world!

  3. Scott says:

    One of our favorites too! I’m coming to realize that I just really like cauliflower. Pureed, roasted, in soups…

  4. annierie says:

    I love cauliflower, particularly roasted cauliflower. With kale, this looks wonderful.

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