Mixed Greens Blog

Mixed Greens Blog
Living Sustainably in the Pacific Northwest

Tag Archive for ‘cauliflower’

Cauliflower, Asparagus, Spices & Spring

Aloo Gobi, a standard of Indian cuisine, has had my attention for a while now, a combination of cauliflower, potatoes, sometimes peas, cooked together with a piquant combination of a chef’s favored spices, garam masala. With this in mind, I bought a head of cauliflower the other day, a year-round brassica, especially appreciated in winter, […]

Roast It! Apples, cranberries, tomatoes . . .

Apples, cauliflower, tomatoes, tomatillos, eggplant, cranberries . . . you name it, you can probably roast it. Starting with this applesauce. My roasting memories involve a chunk of meat on Sundays with a pile of vegetables that were conveniently roasted along side. The word roast was synonymous with the meat so I grew up assuming […]

Cauliflower Chic

Cauliflower. You could almost use it as a bouquet of florets on a wedding table. In terms of beauty, cauliflower has its own shabby chic charm. The taste, however, can be far more exotic, depending on how it’s prepared. One thing is for certain — I’ve noticed that many people arrive here at Mixed Greens […]

An Alluring Cauliflower Soup

I looked at a cauliflower the other day and thought it looked voluptuous.  That’s what January in the northern hemisphere will do to a person.  Later on the cauliflower soup did look and taste voluptuous, robust, creamy, curvaceous and thick with garlicky croutons. Before the big freeze in December we had a regal purple beauty […]

Cabbage & Cauliflower – Country Cousins

Cabbage and cauliflower, not the most elegant and refined vegetables, but reliable members of the Brassica clan. If you are eating seasonally, this is a great time of year to renew your relationship with these nutrient-packed, often overlooked veggies. Don’t dismiss or judge them because of their bad reputation for stinking up the house while […]

Hard-Working White Vegetables

I’ll have to admit that I’ve had a thing for baby turnips after my southern friend, Cissy, sung their praises several years ago. Sliced and sauteed in butter, they can be a simple treat…. If they are slightly larger, you can cut them in half or quarter — enough so the greens don’t get over cooked while waiting for the turnips.