Located in the heart of downtown Silver Spring is a bustling, thriving FRESHFARM Market. Lined up and down Ellsworth Drive and closed-off to traffic, the energy generated every week by this local food mecca is infectious. Last weekend was the first time I was able to attend the market as both a FireFly Farms rep and market-goer. As I buzzed around to each tent, I was awe-stuck by Spring Valley Farm & Orchard's purple cauliflower.
Like most of my ventures in the kitchen, this one started as an experiment. I was told purple cauliflower was slightly sweeter than its other varieties, so I decided to juxtapose it's natural flavors with a bit of a spicy kick. After I cut the head of the cauliflower into reasonably sized florets, I drizzled a generous amount of some chipotle chili extra virgin olive oil I had on hand. I seasoned the florets with: sea salt, black pepper, and a few shakes of red cayenne pepper. Lastly, I added a palm-sized amount of sliced green garlic and squeezed the juice of one lime over the seasoned florets and gave it a good toss.
I roasted the garlic and seasoned florets in the oven at 400 degrees for 20 minutes. I couldn't have asked for a better result. The cauliflower was crispy and flavorful with a mildly spicy kick! This recipe kept really nicely in the fridge, and was just as tasty chilled. I ate it as a low-carb midday snack with hummus.
Cooking With Cheese
Pablo: dedicated chef, cheese maker, locavore, and Argentine-born FireFly Farms founder.
107 S. Main St.
P.O. Box 257
Accident, MD 21520
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