Bachelor Recipes Vol 1 #4

July 19, 2011

What’s in the Box:

Cauliflower
Bunched Beets
Sweet onion
Green Leaf lettuce
Golden Chard
Dandelion
Apple mint
Cherries
Crocosmia

Family shares also include:

Radishes
Mizuna
Basil

You are probably not going to believe this...

Whole Baked Cauliflower:

Soak the head of cauliflower for 15 minutes or so in a sink of salt water. Warm water will dissolve the salt. The reason you do this is to get any little crawly thing that may be hiding in there to release its hold. We farm organically and though we do sometimes apply organic insect control materials we do not do so routinely and that means that there may be another living creature that beat you to the cauliflower. A salt water bath is an easy way to make sure they are gone before you cook.

Preheat oven to about 400.

After a relaxing salt water soak, trim the cauliflower and remove the center of the stem. That is to say, core the cauliflower carefully with a paring knife by turning it upside down and removing a cone shaped wedge from the center.

Slather the entire head with butter..use your hands to get butter in all the nooks and crannies. Powder with a good quality bread crumb (easy to make your own by cubing and baking any day old bread you might have and baking at 300 until crisp then grinding in a blender). Place cauli in a greased (more butter) baking dish and cover loosely with foil. Place in oven. It will take an hour or more to cook. At about 40 minutes remove the foil so the head will brown. Keep an eye on this thing, you do not want it to get away from you. You may have to reduce the heat if it is browning way faster than it is softening. It is done when you can easily pierce it with a fork. This is an easy recipe to make in the toaster oven if it will accommodate the cauliflower. Makes a real splash if served whole and sliced at the table.

It's that simple.