Tonight we picked up our last box, of the season, from our CSA. Well, technically the last regular season box was delivered a few weeks ago, but we had also opted for the late season storage share. I can’t wait to eat my way through all the killer produce that was delivered. But, before I go on, I really should thank Nicole and Joe, and family, of Good Earth Farm. Through their hard work and tremendous efforts my family was supplied with a bounty of produce all summer and fall long. It was truly a pleasure to get to meet some of the people that supply us with our food. It’s heartwarming to see and meet people with such a passion about the food they raise and their impact on the environment. I look forward to next season and seeing what Good Earth Farm has in store.
Back to the cauliflower; in this box we received both the standard white variety and a beautiful orange variety. Knowing that I was hungry for caramelized cauliflower I decided to skip the orange variety for now as I wasn’t sure how it would look once caramelized. But hey, that leaves me with some cauliflower for another day, not a bad thing in my book.
The spicing I use in this recipe is quite subtle, almost to the point of not realizing its there, but I selected these spices to help play up the earthy quality of the cauliflower while the cinnamon helps to elevate the inherent sweetness of the vegetable. Feel free to leave them out if you choose, but I think they really help to make this dish.
If you aren’t a fan of cauliflower this dish won’t change your mind, but if you’re kind of on the fence out this vegetable, try it this way, it might just make a fan out of you yet.
1 large head cauliflower
3 Tbl. butter, melted, divided
12 each Ritz crackers
1 pinch nutmeg, freshly ground
1/8 tsp. ground cinnamon
1/8 tsp. ground cumin
1/8 tsp. ground coriander
Preheat the oven to 475°F. Crush the Ritz crackers and add 1 Tbl. of the melted butter. Stir until well mixed. Cut the cauliflower in half, cut out the core and split into 1-2 bite florets. Mix the cinnamon, cumin and coriander with the remaining butter and drizzle over cauliflower to evenly coat all pieces. Season with salt and pepper. Place in an oven proof skillet and put into the oven. Bake for 12 minutes, stir and cook for 8 minutes longer. Stir again and sprinkle the crushed crackers over top. Return to the oven and cook another 4-5 minutes or until the topping is golden brown. Serve immediately.