Cauliflower, let me count the ways...

If you're one of the many folks whom partake in our weekly produce delivery, you'll see that cauliflower is a staple in your order. This recipe is a tangy, piquant variation of roasted cauliflower. 

Yield: Serves 4

INGREDIENTS 1 head garlic ¼ cup plus 1 tablespoon extra-virgin olive oil, divided 2½ teaspoons salt, divided Freshly ground black pepper 4 strips bacon (preferably double-smoked) 1 large head cauliflower, quartered ¼ cup fresh lime juice ¼ cup fish sauce 1 tablespoon salted capers, rinsed and coarsely chopped 1 teaspoon finely chopped flat-leaf parsley 2 teaspoons finely chopped red Fresno chile (about 1 small chile)

DIRECTIONS

1. Preheat the oven to 350°. Roast the garlic: Cutting crosswise, slice off the top third of the garlic head and drizzle with 1 tablespoon of the olive oil. Season with ½ teaspoon of the salt and pepper and wrap loosely in aluminum foil. Place in the oven and bake until golden-brown and tender, about 45 minutes. Remove the garlic from the oven, set aside to cool slightly, then squeeze the garlic head over a small bowl to release the roasted cloves. 2. Roast the cauliflower: In a large, ovenproof skillet or cast-iron pan set over medium heat, add the bacon and cook, flipping each piece once, until both sides are browned and crisp, about 8 minutes total. Transfer the bacon to a paper-towel-lined plate and set aside for another use. Add the cauliflower quarters cut-side down to the bacon fat in the pan. Place the pan in the oven and cook until browned and a paring knife easily slides into the center of a wedge, about 50 minutes (if roasting a smaller head of cauliflower, it will take less time to roast). 3. Make the vinaigrette: In a medium bowl, whisk together the lime juice and the remaining 2 teaspoons of the salt until the salt dissolves. Whisk in the roasted garlic and fish sauce. Whisking constantly, drizzle in the remaining ¼ cup of the olive oil. Stir in the capers, parsley and chiles 4. To serve, place the cauliflower quarters on a platter and pour the vinaigrette over the top.

Thor probably ate THORAN, so you should too!

We have been so lucky to be receiving green beans and kale in our weekly produce order. Today I opened my inbox this morning to find this amazing recipe for Thoran, a native dish of Kerala, a state in southern India. It can in be made with any vegetable really; I've seen carrot Thoran, Spinach Thoran and even banana flower Thoran. Try combination of vegetables to keep it colorful and fun. 

[There is a great Indian market inside Samosa House on Washington Blvd; here you can probably source dried curry leaves and tumeric powder. I have a field day exploring all the fun and exotic spices]

Green Bean Thoran

INGREDIENTS 2 tablespoons coconut oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 8 to 10 fresh curry leaves (optional. Bay Leaves may be substituted) 1 pound green beans, thinly sliced on the bias  and/or 2 bunch Kale, trimmed from stem and washed 2 carrots, peeled and diced small ½ teaspoon turmeric powder 1 teaspoon salt ½ cup frozen grated coconut, available at Indian markets (or substitute finely grated dried unsweetened coconut soaked at room temperature in ¼ cup water until the water is absorbed) 3 garlic cloves 1 serrano chile 1. In a large skillet set over medium heat, warm the coconut oil. When the oil is hot, add the mustard seeds. When the mustard seeds pop, after about 2 minutes, add the cumin seeds and curry leaves and cook for 1 minute. Add the beans, carrots, turmeric powder and salt and cook, stirring frequently, until the beans and carrots are tender, 5 to 7 minutes. 2. With a mortar and pestle or in a blender, crush the coconut, garlic and serrano chile until well combined. Add the coconut mixture to the beans and carrots and stir to mix well. Cook for 1 minute and remove from the heat. Serve immediately.