I picked up some orange and purple cauliflower and a happy, local, free range, organic chicken. I sliced the cauliflower lengthwise, brushed with olive oil and roasted at 400 for 30 minutes. For the bird, I did a dry brine, stuffed it with lemon quarters and thyme, then roasted at 475 for 35 minutes.
The cauliflower was beautiful, packed with antioxidants, and full of intense, caramelized flavor. The chicken had the best skin I've ever had, crisp and tasty, plus the meat was moist and plump, even the breast.
We finished the meal with a simple salad of baby arugula and a loaf of rosemary bread, yum.
2 comments:
This is our favorite way to prepare cauliflower. Although I have never tried it with the purple. Looks beautiful
i am so glad you're back on the blog wagon....that cauliflower is gorgeous!
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