National Nutrition Month Recipe: Cauliflower with Sweet Onion

In honor of National Nutrition Month (March), Chef Frank Caputo of Cancer Treatment Centers of America at Western Regional Medical Center and Hope Springs Organic Farm will provide a fresh, nutrition-packed recipe every week of the month. First up, a delicious side dish.
Cauliflower with sweet onions and herbs_1
Cauliflower with Sweet Onion and Herb Dressing
Yields 8 servings
Portion: ½ cup
¼ cup extra virgin olive oil
2 oz white balsamic vinegar
2 lb fresh cauliflower florets
1 oz fresh, sliced (thin) green onions
3 oz fresh, Julienne red onion
1 tbsp fresh lemon zest
2 tbsp chopped herbs:
1/4 cup fresh basil
1/4 cup Italian parsley (chopped)
2 tsp. fresh thyme
2 tsp. fresh leaf oregano
2 tsp. fresh chives
2 tsp. fresh tarragon
Preheat oven to 350 degrees.
Cut all cauliflower and red onions into bite-sized pieces.
Combine together cauliflower, green and red onions, olive oil and vinegar.
Cook until vegetables are tender (about 15-20 minutes).
Remove from oven, place in serving bowl toss with lemon zest and herbs.

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