Romanesco Cauliflower

The produce we received from the CSA this season was flavorful, fresh, and lasted much longer in the refrigerator than produce purchased at the food store; it was also gorgeous. There were many varieties of vegetables that never show up in the produce section of chain super markets. I wish I had taken more time to photograph the most visually interesting of the vegetables; Savoy cabbage, Russian kale, cranberry beans, dragons tongue beans, Misato radish, husk fruit (tomatillos and gooseberries), purple broccoli, purple peppers, rainbow Swiss chard, and finally Romanesco Cauliflower.

This heirloom vegetable is one of my favorites that came out of the CSA. It's as tasty as it is beautiful. I simply sautéed it with olive oil, garlic, salt and pepper and tossed with pasta.

Remove the cauliflower heads and cut the larger pieces in half or into bite sized pieces. I tried to keep the integrity of each floret in tact. Blanch the pieces in water about 1 inch deep for a minute or two. In a separate pan, heat 1-2 tbsp. of oil and a few cloves of crushed garlic, turning the heat to low when the garlic is added. Drain the cauliflower and add immediately to the oil/garlic mixture. Add salt & pepper, raise the heat to medium and sauté until edges begin to brown.