“Deep summer is when laziness finds respectability.” -Sam Keen
The lazy days of summer are finally here and I’m still unwilling to cook more than simple peasant fare. My days are filled with fly fishing and archery shooting, making me quite possibly the happiest girl on earth, leaving little time for elaborate meals in the kitchen. Saturday trips to the farmers market feed my body and soul all week long.
Romanesque cauliflower, also known as Romanesco broccoli, is an edible flower bud of the species Brassica oleracea. It’s chartreuse color is striking especially when paired against pale white cauliflower and marcona almonds. You can find both at your local farmers market or grocer.
Lemon Thyme Roasted Cauliflower & Marcona Almonds // serves 4
1 Head each Romanesco Cauliflower and Cauliflower, sectioned into florets
2 tablespoons olive oil
1/2 cup marcona almonds
2 teaspoons dried thyme
Zest of one lemon
Coarse sea salt and cracked pepper
Preheat oven to 400˚F
Toss cauliflower with olive oil until fully coated. Place on a baking sheet tray in a single layer and roast in oven until golden brown and cooked through, about 15 minutes.
Remove from the oven and cool. Then, place the roasted cauliflower in a large mixing bowl and carefully fold together with the almonds and remaining ingredients. Stir well. Season with salt and pepper and top with grated parmesan (if desired).