Tag Archives: cauliflower

What I’m Cooking Today: Royal Purple

My CSA is off this week, and I just ran out of vegetables! After a fun boot camp class at the gym, I was totally craving Brussels sprouts (I’m weird, I know), but Whole Foods only had ones imported from Mexico. Boo! So I had to improvise. I picked up some California-grown organic purple cauliflower and broccoli to roast, and made a Fulton Valley chicken breast with pan gravy, from a Rachael Ray (hey, she’s not so bad IN PRINT) magazine recipe.


Roasted Cauliflower & Broccoli
Preheat oven to 400-425
Cut cauliflower and broc into even sized pieces, mix with small amount of olive oil (I used 1 tsp) and sea salt. Roast!

That’s it! I roasted them for about 30 minutes – just enough to the point where they were fork-tender with browned edges.

Chicken Breast with Pan Gravy (original recipe here)

You need:
Chicken breast
Shallots, minced
Wine (white or red, doesn’t matter)
Stock or broth (I used a veg bouillon cube – way less packaging! – mixed with boiling water)
Salt, pepper

Preheat oven to 400
Salt and pepper both sides of one chicken breast (the one I used was just under 6 oz)
Heat up one tsp olive oil over medium heat in a pan (I used stainless steel). When pan is hot, add chicken and sear one side for about 2 minutes. You’ll know it’s ready when it easily releases from the pan and doesn’t stick. Flip and sear the other side for another minute or two. Throw the whole pan in the oven for approx 15-18 minutes, depending on the the thickness of the breast.

Remove pan from oven and set on the stovetop over medium heat. Don’t forget the pan handle is hot!! I use a silicone handle sleeve, but before I got that, I burned myself many times. D’oh! Set the chicken aside on a plate to rest. Meanwhile, add the minced shallots (amount to your liking – I used a bunch!) to the pan and saute for a minute or two. Add wine (I used 2 oz of cab) and cook until slightly reduced, then add broth (I used about 1/3 cup), bring to a boil and let reduce. Add the chicken back to the pan to warm up a little. Serve with the sauce spooned over the chicken – and over the veggies, too, if you’d like!

This was a very purple meal, between the cauliflower and the wine reduction! Mmm, Anthocyanins. Nutritious, pretty low-calorie, and easy to make!


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What I’m Cooking Today

I have tons of veggies right now from my CSA, so last night I decided to use up my cauliflower. I never was a big fan of the vegetable (though broccoli is my favorite food) until I discovered roasting it. So good – it really changes flavor in the oven, getting all toasty and caramelized and burnt in places. I searched one of my favorite cooking blogs, 101 Cookbooks, and found a delicious looking recipe for Roasted Cauliflower “Popcorn.” Yum! I used panko and crushed red chile pepper instead of fresh, but it was still great.

Adapted from 101 Cookbooks

~10 g panko
1 medium head of cauliflower, washed
2 tsp olive oil
1/2 teaspoon salt (I added more, but I looove salt)
2 cloves garlic, minced
Crushed chili pepper (to your liking)

Preheat oven to 400 degrees

Cut cauliflower into small pieces.

Toss the cauliflower with olive oil and salt in a bowl until cauliflower is coated, then place it in a single layer on a rimmed baking sheet. Try to spread the pieces out so they aren’t touching. Put in oven for 15ish minutes, until tender when poked with a fork.

Meanwhile, use the leftover olive oil in the bottom of the bowl you used to toss the cauliflower and add the bread crumbs, garlic, and chile pepper. Mix.

Pull the pan out of the oven after the 15 or so minutes are up and flip each piece of cauliflower over, then sprinkle the entire pan with the breadcrumb mixture. Return the pan to the oven for another ten minutes or so. The cauliflower should be browned in spots, tender and crispy.

As my main side dish, with scallops sauteed in garlic, and sliced heirloom tomatoes with sea salt, it was great!

On tonight’s menu: I’m thinking eggplant szechuan. I’ve got an eggplant from last week’s San Rafael Farmers Market, as well as a bunch of zucchinis, onions and broccoli to use up! I also have some “super firm” tofu and half a Fulton Valley chicken breast. Details to come

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