Hey, Man, Can't We Just All Get Along?

I love cauliflower. And while my grandmother thinks purple, green, and orange cauliflower are "stupid" because they "taste the same and cost four times as much," I think they're beautiful. And such a metaphor for life: green and white cauliflower happily cruciforming side-by-side in the market. This recipe celebrates  and honors all the colors and diversity that make the world such an amazing place. Then we eat it.

In addition to my own recipe below, I'm looking forward to trying this Curried Cauliflower Salad recipe as seen recently in the Seattle Times.

Cauliflower Confusion

1 head total mixed cauliflower colors (orange, purple, green, white)

½ large leek

2 tbsp butter

2 tbsp olive oil

½ cup cream

½ cup seasoned bread crumbs

2 tbsp shredded parmesan cheese

2 tbsp parsley, chopped

Preheat oven to 375.

Melt butter in sauté pan and stir in breadcrumbs to toast and moisten.  Transfer to small bowl and mix in parmesan and parsley to make topping.

Slice/chop leek and cauliflower (food processor slicer makes attractive shape.)  Add leek to olive oil and sauté over medium heat about two minutes.  Add cauliflower and cook until crisp-tender , about 5 more minutes. Stir in cream.

Transfer to baking dish (approximately 8” square) and sprinkle topping over.  Bake uncovered at 375 for 20 minutes or until golden.