-1/2 c. dandelion greens, blanched quickly in salted water, shocked in ice water, squeezed dry in a towel, and very -finely chopped
-1 shallot, minced
-1 t. Champagne vinegar, plus more to taste
-1 caperberry, chopped
-1/4 c. olive oil, plus more as necessary
-Crushed red pepper flakes
-~ 2 c. of florets from different members of the Brassica family, such as broccoli, cauliflower, Romanesco broccoli, broccoli di rape, and broccoli di cicco
-1/2 c. cooked bulgur wheat
-1/4 c. almonds, toasted and chopped
In a small bowl, stir together the dandelion greens, shallot, Champagne vinegar, the juice of 1 lemon, the caperberry, the olive oil, a pinch of salt and a pinch of red pepper flakes. Adjust for seasoning and consistency (it should look like a chunky pesto).
Heat a grill or a cast-iron pan on medium-high heat, add a splash ofolive oil, and then add all of the Brassica with a pinch of salt.
Spread out the vegetables and don’t move them until they start to color, at least 1 minute. Allow them to brown on all sides, a few minutes more, until thoroughly cooked (a knife should go through them easily), 7 to 8 minutes total. Set aside.
In a small bowl, stir the bulgur together with some of the dandelion dressing. Spoon the bulgur onto plates and top with more dressing. Squeeze the second lemon all over the hot Brassica and then spoon the vegetables on top of the bulgur. Drizzle with more dressing, sprinkle with the almonds, and serve immediately. Enjoy!
-3 c. cauliflower florets
-1 sm. fennel bulb
-1 1/2 T. olive oil, divided
-Zest from 1/2 lemon
-1/4 t. sea salt
-1/4 t. pepper
-1/2 c. chickpeas, drained and rinsed if using canned
-1 t. capers, chopped
-1 T. lemon juice
-2 t. fresh dill, minced
-1/2 recipe for polenta or cooked grain (like quinoa)
Preheat oven to 425˚. Break cauliflower into small pieces and chop the fennel bulb into medium pieces.
Place in a roasting pan and drizzle with 1/2 tablespoon olive oil, lemon zest, salt, and pepper. Toss together until cauliflower is well coated.
Roast for 20 to 25 minutes until the cauliflower is tender and starting to brown.
Once the cauliflower is tender, remove the pan from the oven and add in the chickpeas, capers, lemon juice, dill, and remaining 1 tablespoon olive oil. Stir to combine everything.
Serve the mixture over polenta or tossed together with a grain. Enjoy!
-1 head of cauliflower
-Fresh thyme, to your liking
-2 bay leaves
-4 c. vegetable or chicken stock, more or less, depending on the size of the cauliflower
-1/3 c. melted butter
-Fresh cracked pepper
Preheat your oven to 400°. Trim the bottom of the cauli- flower and remove all the leaves and the stem, but with- out breaking apart. Give it a quick rinse and pat dry.
Place the cauliflower in a pot and cover with stock, add fresh thyme and bay leaf. Bring to a boil and simmer for 12 minutes.
Drain and transfer the cauliflower head in a cast iron skillet or any oven proof pan. Ladle a little of the cooking stock over the cauliflower then drizzle with melted butter on top. Sprinkle with fresh thyme and pepper.
Roast in the oven for 10-15 minutes, depending on the size of your cauliflower, until golden. Baste with cooking juice from time to time.
Check with a knife, if it slides in easily, then it’s cooked. You can broil for an extra 2 minutes if you want to give it a bit more color, but keep an eye on it so it doesn’t burn.
Remove from the oven and sprinkle with fresh thyme. Slice, and serve with an extra drizzle of the buttery cooking juices. Enjoy!