I ventured into the world of Fall gardening this year and I am LOVING it. I planted cauliflower, broccoli and red romaine lettuce. It was a year of experimentation since I don't have a lot of experience with these vegetables. I had my share of challenges - mainly deer and bunnies and insects that wanted to share in my vegetable bounty but once I got the critters under control - I had a pretty successful Fall garden.
This is where I need the help of some more experienced gardeners. How do I know when to cut my broccoli and cauliflower and bring it in? I want to pick it at the peak of freshness but I have no idea how to know when it's at its best.
Fortunately, my vegetables seem to be ripening at different rates so I can pick one at a time and eat it the same day that it's picked.
This week I made crispy cauliflower with the cauliflower that I grew in my own garden. (I'm such a proud gardener.)
6 cups cauliflower florets
1/4 cup breadcrumbs
1 Tablespoon lemon zest
1/2 cup Parmesan cheese
1/4 cup chopped scallion
1/4 cup olive oil
3 Tablespoons chopped fresh parsley
1 1/2 Tablespoons fresh lemon juice
1 Tablespoons chopped fresh oregano
1/8 teaspoon crushed red pepper
Spoon parsley mixture over cauliflower.
I'm pretty sure that the cheese, bread crumb mixture was supposed to stick to the cauliflower and mine did not. I ended up breaking up the parmesan crisp at the bottom of the pan and mixing them in with the baked cauliflower but I think next time, I'll drizzle my cauliflower with a little olive oil to help the sticking process.
It looks like I'll have another head of cauliflower from my garden ready to cut in about a week so I might just have to try this recipe again.
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