garlic

Roasted Purple Cauliflower

Roasted Purple Cauliflower

  • 1 head of purple cauliflower
  • 2 tbsp of olive oil
  • 2 cloves of garlic, minced
  • ¼ tsp crushed red pepper flakes
  • 2 tsp fresh thyme, chopped
  • ¼ cup shaved Parmesan
  • salt and pepper to taste
  1. Preheat your oven to 450-degrees. 
  2. Cut the cauliflower into slightly larger than bite-size pieces. Toss with the olive oil, garlic, red pepper flakes, chopped thyme, salt and pepper.
  3. Lay the cauliflower on a baking pan with the cut flat side facing down.
  4. Roast in the oven for 15 minutes or until the cauliflower stems are fork tender.
  5. Sprinkle with the parmesan while still hot and serve.
 
 

Indian-Style Mustard Greens

Indian-Style Mustard Greens

Adapted from Food and Wine

  • 1 1/4 pounds mustard greens, stemmed and chopped
  • 1/2 pound cleaned spinach
  • 2 tablespoons cornmeal
  • 6 garlic cloves, chopped
  • 4 jalapeños, seeded and finely chopped
  • One 2-inch piece of fresh ginger, peeled and chopped
  • 2 red onions, finely chopped
  • 1/4 cup vegetable oil
  • Salt
  1. Salt a large pot of water and bring it to a boil. Add the mustard greens and cook for 2 minutes. Add the spinach and cook for 30 seconds.
  2. Drain the greens, transfer to a food processor and puree. Sprinkle cornmeal over the greens and pulse to combine.
  3. Transfer the pureed greens to a bowl. Add the garlic, jalapeños and ginger to the food processor and finely chop. Add the onions and finely chop. 
  4. Heat oil In a large nonstick skillet. Add the garlic-onion mixture and cook over moderate heat, stirring frequently, until lightly browned, about 5-7 minutes.
  5. Add the pureed greens and cook for an additional 4 minutes, stirring occasionally.Add about 1/4 cup of water if the greens look dry.
  6. Season with salt and serve.