It is just wonderful that the harvest season is starting! It not only means that there is a lot of really fresh and locally produced vegetables of the regular varieties, but also that there are some interesting ones as well. Together with the white and orange beetroots, that we picked up from FRAM last week, we also found a green cauliflower.
How beautiful is that! Just like the colour of a romanesco but in the form of a cauliflower.
Together with the white beets we chopped the green cauliflower, seasoned with fresh rosemary, salt and pepper and placed it in the oven. Topped with neutral coconut oil of course.
While waiting for the vegetables to get roasted in the oven we made some herb butter with fresh basil and black pepper.
After about 40 minutes at 190 °C the vegetables were ready.
We had some patties (=burgers) left from our dinner a few days ago and they went really well with the oven roasted cauliflower and beets. Served with some sliced tomatoes, cucumber and feta cheese. Easy, simple and yet interesting and tasty dinner.
It is really nice to be able to focus on the vegetables and adding some extra effort making herb butter and not have to worry about making meats for the dinner. Leftovers are really great in that sense and leaves so much more creativity for the vegetables (and basil butter in this case) or simply lowering the total effort needed.
Cecilia & Magnus