Cauliflower!

If you like cauliflower, you are in for a treat! Sweet, tender little heads were just ready at the last harvest. If you’re unfamiliar with easy ways to deal with this oft-maligned veg, read on.

Easy Cauliflower – Butter Version

  1. Wash and chop the cauliflower into bite sized pieces, discarding the core and leaves
  2. Melt 2-3 T butter (enough to coat your cauliflower). In the pan, add a tablespoon or so of lemon juice (fresh is good), salt and pepper to taste. 
  3. Crush two large garlic cloves into the butter mixture and mix well.
  4. Toss the cauliflower and butter mix into a bowl until totally coated, then put on a baking sheet.
  5. Bake in the oven at 350′ until just tender (uh, 20 minutes? I forgot to keep track, just kept checking). 
  6. Serve and eat hot.

Easy Cauliflower – Skinny Version

  1. Wash and chop the cauliflower into bite sized pieces, discarding the core and leaves
  2. In a large ziploc bag, put in whatever spice mixes make you happy (curry powder is tasty)
  3. Toss the cauliflower in the bag until coated
  4. Bake in the oven at 350′ until just golden brown – 20-30 mins (keep an eye on it!)
  5. Serve and eat hot.

Easy Cauliflower – No Cooking

  1. Wash and chop the cauliflower into dipping sized pieces, discarding the core and leaves
  2. Mix a half-cup (or more!) of the mayo of your choice with a few teaspoons of curry powder. Mix and add whatever you like until it tastes good. 
  3. Chill for a bit (the sauce, not you) (although you can chill, too).
  4. Dip and enjoy!

We also have an abundance of cukes right now. If you’ve put up your pickles and are sick of raw stick snacking, here’s a quick salad that makes a great alternative to (or addition to) the green salad on your dinner plate. 

Quick Cuke Salad

  1.  Peel the cukes and slice them very thin, using a mandoline
  2. Toss in a bowl with a splash of cider vinegar, a dash of salt, and about a teaspoon of dried dill (or a bunch of fresh, shredded fine). Alternately, toss with a dash of rice vinegar, sesame oil and sesame seeds.
  3. Serve immediately or chill (best fresher, though).

 

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