This Week’s Veggie Feast
Green Cabbage, Golden Cauliflower, Cucumber, Epazote, Summer Squash (or Zucchini), Lettuce Mix, & Fennel
New This Week
We are quite pleased with all of the brassicas this year, including the cabbage. It stores well in the fridge, but you are sure to get more in the coming weeks so start eating!
Golden cauliflower is beautiful to behold. It tastes just like cauliflower but has more beta carotene also found in carrots) than the white variety. Saveur wrote “The Story behind Orange Cauliflower”, which is a short, easy read on its origins. Use just as you would a white cauliflower. Stores pretty well covered in the fridge.
Cooling, crunchy and long awaited, by me at least.
Why recreate the wheel? The folks over at The Spruce Eats wrote an informative, comprehensive article about epazote. History, uses, recipe ideas etc. Tell us what you think.
Roasted Cauliflower Hummus
Source: Well Fed Soul
- 1 head of cauliflower, chopped into florets
- 3 Tbsp. olive oil, divided
- 1 tsp. salt, divided
- 1 clove minced garlic
- 1/3 c. tahini
- 1/4 c. ice cold water
- Juice of 1 lemon
- 2 tsp. za’atar seasoning
- 2 Tbsp. cilantro, minced
Preheat the oven to 400 F and line a baking tray with parchment paper. Arrange cauliflower florets on the tray; drizzle with 1 Tbsp. olive oil and season with 1/2 tsp. salt and 1/4 tsp pepper. Toss with your fingers. Roast at 400 F for 30 minutes, flipping halfway. Remove and cool.
Once cooled, add the cauliflower to a food processor. Add the remaining 2 Tbsp olive oil, remaining 1/2 tsp. salt, garlic, tahini, cold water, and lemon juice. Process 5-7 minutes, scraping down the sides, until smooth and creamy. Pour into a bowl and sprinkle za’atar and cilantro over top. Refrigerate up to 1 week.
Cauliflower Soup with Hazelnuts and Bacon
- 1/2 cup blanched hazelnuts
- 1 medium head of cauliflower (about 2 pounds), cut into small florets
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt, freshly ground pepper
- 4 slices thick-cut bacon (about 4 ounces)
- 1 small fennel bulb, chopped
- 1 small onion, chopped
- 1 garlic clove, finely chopped
- 1/3 cup dry white wine or water
- 6 cups low-sodium chicken broth
- 3/4 cup heavy cream
- 2 bay leaves
- Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.
- While the nuts are cooling, increase oven to 400°F. Toss cauliflower and 2 Tbsp. oil on another baking sheet; season with salt and pepper. Roast, tossing once, until florets are browned all over and tender, 30–35 minutes.
- Meanwhile, cut bacon crosswise into 1/2″ pieces. Heat a heavy pot over medium and cook bacon, stirring occasionally, until browned and crisp, 10–12 minutes. Transfer to paper towels.
- Cook fennel, onion, and garlic in drippings in pot, stirring occasionally, until onion and fennel are very soft, 8–10 minutes. Add wine and cook until mostly evaporated, about 5 minutes. Add roasted cauliflower, broth, cream, and bay leaves; season with salt and pepper. Bring to a boil, reduce heat, and simmer until cauliflower is very tender, 20–25 minutes. Pluck out bay leaves; discard. Let mixture cool slightly.
- Working in batches, purée cauliflower mixture until very smooth. Strain back into pot; season with salt and pepper.
- Just before serving, ladle soup into bowls; top with bacon and nuts and drizzle with oil.
- Do Ahead
- Soup can be made 3 days ahead. Let cool; cover and chill soup and bacon separately.