I love this time of the year in Washington where your nose and eyes are virtually assaulted with the wonderful sights and smells of fresh fruit and vegetables at the local grocery stores, but more so at the local produce markets. It is just a daily wonder to see what each day brings as I go in search of fresh and different things to prepare for the grands and myself on our quest to become healthier!
Our favorites are cherries and particularly, those large yellow and red, meaty and juicy Rainier cherries. We will buy them daily until they are gone for the season and we will sit out on the porch as we have for the last 3 summers and have pit spitting contests to see who can spit a cherry pit the farthest!
They colors range from red and white potatoes to blue and purple ones. Carrots of orange? You can now get white carrots and purple ones and of course there are the large juicy local strawberries, blueberries, summer squash and these unfamiliar vegetables....green and orange cauliflower! I purchased these knowing they would taste the same, but wanting to do something besides turn them into mush and drown them in salt and butter!
So, I went in search of something fresh and new and the end result was the most amazing tastes and the kids are asking me to go buy more:
Cauliflower (any color will do)
3-5 Garlic Cloves
Sea salt and course pepper or Mrs. Dash
Core, peel and clean cauliflower and cut into bite sized pieces. Place on a cookie sheet covered with foil (you could probably also place on a grill pan). Sprinkle course garlic bits throughout. Cut lemon, remove pits and squeeze over the cauliflower. Sprinkle on the spices and sprinkle on the olive oil. Place in a 400 degree oven for approximately 20 minutes until tender!
You can also place these on the grill and roast them and I assure you that if my picky husband ate this and enjoyed it, so will your family!
It is simple to make, easy to fix and the colors make most kids want to try it.