On a recent grocery shopping trip to Pusateri's, one of my favourite food markets in Toronto,
I came across some interesting colourful, mini veggies ...
Mini multi-coloured cauliflower ... how amazing is this? Since I had NEVER heard of or seen these, I only picked up a few to try - after all these petite heads were $2.99 each ...
Originally I was going to steam them and at the last minute decided to roast them.
Here is how I cooked them:
4 petite multi-coloured cauliflower heads
4 Tbsp. of Olive Oil
1 Tbsp. of minced garlic
pinch of Himalayan sea salt
1/2 lemon juiced
Fresh ground black pepper to taste3 Tbsp. of freshly grated Parmesan cheese
Place olive oil, lemon juice, minced garlic, sea salt and pepper in a ziploc bag. Add the cauliflower and shake bag to coat cauliflower. Place coated cauliflower in a shallow roasting pan and cover with aluminum foil in a 400 degree oven for 20 minutes. Remove foil , sprinkle with Parmesan cheese and return to oven for another 5 minutes.
And Voila! ...
The multi-coloured cauliflower was a perfect veggie side for the salmon teriyaki on a bed of basmati rice.
they added such interesting texture and colour to my plate.
You may be wondering is this genetically modified? I was too and found some info that it is not, and it may actually have more nutritional value than the plain white. You can read more about these beauties in an article in the Daily Mail - UK ..click here ; the blog The Food Scientist click here ;
Have you tried multi-coloured cauliflower?
Share your thoughts in the comments.
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