three shades of cauliflower

March 19, 2014 • Nancy Wolfson-Moche

The cooking style affirms winter, while the vegetables portend spring.  Baking is a method I use in cold weather, but these colorful baby cauliflower are seeds of tomorrow’s spring.


serves 2-3



6 baby cauliflower: 2 green, 2 orange and 2 purple

6-7 basil leaves

1-2 Tablespoons EVOO (Extra Virgin Olive Oil)

a few pinches sea salt

Process  Preheat the oven to 350°F.  Trim any outer leaves that are wilted or brown on each of the baby cauliflower heads. Wash each head well by immersing it in water.


Drain the cauliflower well. Chop the basil leaves into fine strips.


Place the baby cauliflower in a roasting pan. Drizzle the olive oil on them, sprinkle the sea salt and top with the chopped basil.


Bake at 350° for 15-20 minutes.  Serve.

©Nancy Wolfson-Moche 2014

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I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).