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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Just a quick note to say K is really enjoying your class. He was excited to make the sushi and the falafel the previous week was awesome- we have been trying (unsuccessfully) for years to get him to eat falafel and so hearing him say he likes falafel now was a breakthrough for us!  Thanks!

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