Roasted Purple Cauliflower

Cauliflower is just more fun when it's bright purple, right? This is such an each and delicious way to prepare it, and the color looks awesome on your plate. I couldn't stop eating it.

Ingredients:

1 head purple cauliflower (white works too, just not as pretty)

a few glugs of olive oil

pinch herbs de Provence

plenty of salt and pepper

pecorino

Herb-Marinated Lamb Chops with Purple Cauliflower Puree

While all of the summer veggies were dried up and Tim Burton-esque in my garden, the herbs were actually thriving - especially the mint. There was a ton! I brought a big bag of mint (along with two smaller bags of oregano and lavender) back into the city and was craving lamb chops. I made a tasty, herby marinade for a few little grocery store lamb chops and cooked them on the grill pan and they were incredible! Such great flavor, and an interesting twist on traditional mint jelly with the chops. I also had some leftover purple cauliflower, so I made a puree. Looks a little like play dough, but I think could look very cool under a piece of salmon or something. Maybe with a pesto swirled around. Yum!

Lamb
Ingredients:
1/2 cup mint leaves
1 big tbsp fresh oregano
2 cloves garlic

Roasted Acorn Squash, Purple Cauliflower, and Strip Steak

Last weekend Jamie and I stopped at Babinksi's farm stand in Bridgehampton to grab some veggies for dinner. I saw the most beautiful cauliflower I've ever seen. It was bright purple. I want my mom or sister to paint a picture of it for me! Along with the beautiful cauliflower, I got an acorn squash - such a great, homey fall side. I steamed the cauliflower and tossed it with oil and salt - be careful not to over steam! You want it tender but still with a bit of a crunch. Mushy cauliflower is the worst. I roasted the acorn squash (with bacon) and grilled the steak. This was a great fall dinner.

Cauliflower
Ingredients:
1 head cauliflower
1-2 tbsp canola or vegetable oil
salt

Directions: