Thursday, June 9, 2011

cauliflower crostini

I am now entering the third week of my CSA from Doe Run Farm
Leeks, green onions, peas, cauliflower, carrots, kale, summer squash, strawberries, beets, radishes, and greens of some sort or another (this is the South after all).
And there is more. Things I can only identify with the help of Instagram and Twitter.

My back strains under the weight of this gigantic coruncopic box.
Knuckles whitening.
Neck veins throbbing. 
Face flushed.
Biceps bulging.
My legs are shaking as I fumble to open my kitchen door.
Little beads of sweat have formed around my brow and are creating full blown rivers down my temples.
100 pounds of veggies will do that.

So will the 5 children jumping on top of me like starving coyotes fighting each other to get to the bottom where they know the luscious fruit is awaiting.
Strawberries this week.

What takes Mother Nature millennia to perfect and weeks to create they devour in seconds flat.
Little green stems littering the floor beneath their feet and sticky red stained fingers searching for my clean white shirt are the only evidence remaining.

It's hard to believe they missed the 2 gigantic heads of cauliflower.
A complete oversight.
I'm sure.

cauliflower crostini
*adapted from Frank Stitt's Bottega Favorita

8 slices baguette
5 tablespoons extra virgin olive oil
2 cloves roasted garlic
salt & pepper
dash of hot sauce
sun dried tomatoes

preheat oven to 450 degrees F
brush slices of bread with olive oil
toast in oven for 8-10 min
thinly slice 1/4 of the florets. set aside
steam remaining cauliflower until soft 12-15 min.
transfer to blender. add garlic, salt & pepper and spin until smooth
while the blender is going, pour in olive oil & hot sauce

assemble: toasted bread-> puree> sundried tomatoes > raw cauliflower

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