(color it purple, gold or green – or just leave it white, like ours this time)
I love cauliflower in every form, and I’m equally fond of eggs. I’d been looking for the flowered cabbage in the Greenmarket all summer, but hadn’t found a small, good-looking head, in any color, until this past weekend. As I had on hand some very fresh Greenmarket eggs from Knoll Krest Farm which I didn’t want to hold onto long, I thought of one of my favorite recipes.
- slices of Calabrese salame (Columbus Salumeria, from Trader Joe’s), served with Greenmarket red dandelion greens dressed with a balsamic vinaigrette along with slices of “Wheat Italian Bread” from Wild Hive Bakery in the Greenmarket
- cauliflower frittata, made in a 12-inch pan and not flipped (very, very easy: see recipe), including in the saute mix some thinly-sliced stem as well as the torn green pointed leaves tightly enclosing the head, the eggs beaten with a bit of grated Parmigiano from Eataly and added when the vegetable had begun to color, the thin “omelet” finished with a sprinkling of anise hyssop blossoms and torn leaves, from Keith’s Farm in the Greenmarket
- a nibble of Cave-Aged Cheddar from New Jersey’s Bobolink Dairy (Greenmarket), served with thin toasts of the same wheat bread
- wine: Spanish, Naia 2008 Rueda (Verdejo) by Jorge Ordonez, from 67 Wine
[image from clipart ETC (unfortunately I forgot to record the supplier, and snap an image, while I was at the Union Square Greenmarket)]