Whiteley Creek Homestead

Inserted in my CSA box yesterday were two recipes that used this week's freshly-picked produce from the CSA farm. The farmers had taken time to search out appropriate recipes, so I knew I must appreciate their efforts by trying the recipes. I'm so glad I did. The first recipe, which came from 101cookbooks.com, used a head of cauliflower and green onions from the box. Heidi Swanson, creator of the 101 Cookbooks Blog, likes to eat it "over an open-faced egg salad sandwich for lunch."

Cauliflower Sautéed

1 head cauliflower

2 tbsp olive oil

a couple pinches of sea salt

1 clove garlic, minced

1 small bunch green onions, chopped

zest of one lemon

freshly grated Parmesan

To prep the cauliflower, remove any leaves at the base and trim the stem. Cut the head into tiny “tree” florets the size of grapes. Make sure the pieces are relatively equal in size, so they cook in the same amount of time. Rinse under running water, and set aside. Heat the olive oil and sea salt in a large skillet over medium-high heat. Add the cauliflower and stir to coat. (Instead, I sautéed the cauliflower over low heat with a lid on because I prefer to use the lowest temperature possible when cooking anything. When the cauliflower was tender but still firm, I removed the lid during the final few minutes and continued to sauté, and stir a bit, until the pieces browned to a lovely, golden color.) In the final 30 seconds, stir in the garlic. Remove from heat and stir in the chives, lemon zest, and sprinkle with Parmesan cheese and a pinch of sea salt.