I was able to go to the farmers market again this past weekend. Within seconds of stepping into the lively hubbub, I spied a mound of purple cauliflower and immediately made the decision to take one home with me. I love that about the farmers market. I go in without a plan and let whatever beauties are there dictate one for me. In addition to the cauliflower, I made it home with some lacinato kale, brussels sprouts, and a trio of alfalfa, fenugreek, and radish sprouts. All of it was grown rather close to home, even in a big, urban place like Houston.
The colored varietals of cauliflower don’t really taste differently so for me the bright hues play an aesthetic role. I’ve always believed in the beauty of the food I eat as much as the taste and health. I was actually complimented once at my old job on how beautiful my breakfast always looked. Eating is an important experience and one that should involve all of the senses if possible. If your meal looks like a bowl of gruel, chances are you won’t enjoy it as much. Doing something as simple as sprinkling some fresh herbs or seeds on something can do a world of good, both for taste, appearance, and health.
This dish was inspired by one that we have a work, though my version was roasted a bit longer and has less lemon in it. Oh, and of course mine uses the much sexier purple cauliflower instead of white. It can serve as a side dish or the basis for a hearty vegetarian/vegan meal. I ended up eating it over black rice with some cilantro, chopped almonds, sprouts, and avocado. As I’m thinking about it now, it would make a really good taco filling with perhaps some salsa verde, avocado, and other fresh veggies. If you make it, let me know how you like it 🙂
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