Oct 18 2012
My husband and I love to go leaf-peeping in the fall to the Adirondacks in upstate NY and Vermont. This year we decided to stay a little closer to home and went to the Catskills (NY). The weather was perfect. It was sunny with a chill in the air. I call it perfect fall weather. We stopped at New Platz for lunch. I must say New Platz is a charming little town with a downtown that has restaurants serving ethnic food in addition to the regular diners and pubs you would find in a small suburban town.
Driving into the Catskills there were many small farms with their own farm stands along the route. We decided to stop at one such. This farm stand also had a bakery attached and the smell of freshly baked apple pies was wafting thru the entire store. Before getting to the bakery, we did go to the produce section which had this unusual looking cauliflower. I had seen it on the various food channels on TV before and was excited to get my hands on it. Its called the ‘Romanesco Caulifower’. It is a beautiful vegetable with a nice bright green color. Here is a picture before I took my knife to it.
The florets looked like tiny Christmas trees! I decided to keep it simple and just roasted it. It turned out great! I found it better tasting than a cauliflower. Do give it a try if you see one in your grocery store. You can try this with a regular cauliflower or broccoli.
3 cups Romanesco cauliflower florets
2 Tbsp olive oil
1 tsp Garlic powder
1 tsp red pepper flakes
salt + Pepper
Preheat the oven to 400 F. In 9×13 baking dish combine all the ingredients. Toss well so that all the florets are coated well with the seasonings. Roast for about 45 mins.
P.S: For all those who were wondering if I visited the bakery at the farm stand, Yes, I did. I got apple cider donuts with cinnamon sugar that went great with my coffee. Sorry, I do not have pictures to share, they were that good :).