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Here’s an assignment for you: the next time you’re at the dinner table, take a look at your plate. Now, how many colors do you see? Points if it’s more than green and beige. Believe me, I know it’s not easy. I am constantly looking at that big pile of mush in my pan, wondering how to brighten it up. Especially now, in the dead of winter, it seems like it’s harder than ever to get some color in our dishes.
But why is it so difficult? Aren’t there fresh ingredients out there that can jazz up these vapid meals?
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As a matter of fact, there are. Case in point, cauliflower. Now, I know some of you out there aren’t fans (I’ve seen the “I Hate Cauliflower” Facebook groups), but I think it’s time to give it another shot (I have to wonder if the naysayers out there have only had it boiled or steamed). A big bowl of roasted cauliflower, particularly cauliflower that is bright green, purple, and orange, is one of those simple treats that should not be missed.
Not only is the stuff full of nutrients (high in Vitamin C) and is a great source of fiber (because we could all use more of that in our diet), but you get a wonderful nutty flavor when it is lightly roasted in the oven. Texturally, the florets remain crunchy on the inside, but the outside is a bit tender, which is exactly how all vegetables should come out when they’re cooked.
Oh, yes… and the colors! If you are looking for a way to liven up your plate, this will do the trick. The folks at Colorful Harvest (as well as Paper Chef, the company that created the parchment paper used here), who were sweet enough to provide a massive quantity of cauliflower, are big proponents of chromatic diversity, and I think it’s something we should all strive for.
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Roasted Tri-Colored Cauliflower with Preserved Lemon
Ingredients
1 small head of purple cauliflower
1 small head of orange cauliflower
1 small head of green cauliflower
3 tablespoons olive oil
1 tablespoon smoked paprika
Kosher salt
Black pepper
1/2 preserved lemon, peel only, cut into thin slices
Directions
Preheat the oven to 400 degrees. Cover a large baking pan with parchment paper.
Cut the cauliflower into florets and transfer to a large bowl. Drizzle the cauliflower with olive oil and toss to combine. Spread the cauliflower out on the baking pan and sprinkle the smoked paprika, salt and pepper on top.
Bake in the oven for 25-30 minutes, checking after 15 minutes and giving the cauliflower a stir and seasoning it with an additional sprinkle of salt and pepper, if necessary. The cauliflower will be done when it is golden brown in color and tender on the outside, but it should remain crunchy on the inside. Remove from oven.
Transfer the cauliflower back to the large bowl and add the preserved lemon peel. Toss with a spoon to distribute the lemon peel throughout the dish.
Okay, so here’s the funny thing: I considered doing harissa *and* preserved lemons but thought that it might be too crazy flavor-wise for this mellow vegetable. This, though, I love. I don’t get people who don’t like cauliflower!
I love roasted cauliflower – but I have never heard of these coloured varieties – how can this be!? I’m such a vegetable fiend!! Looks totally delicious though!
yum. this recipe sounds delightfully simple and comforting, and i just love your photos!
Perfect timing! I don’t have all three colors, but now I have an idea of how to prepare it! Thank you!
This is absolutely beautiful!
I am a huge fan of roasted cauliflower, and MUST get my hands on these gorgeously hued varieties!
I never even knew you could get different caulis! I’ll have to keep my eyes peeled at the next market and look around. Thank you for teaching me my new thing of the day!
i didn’t think i liked cauliflower until i tried it roasted recently. it really is delicious.
i’ve never seen purple or green cauliflower before! this dish looks amazing.
Beautiful beautiful recipe and post Brian! I’m yet to try different colors of cauliflower but knowing my fascination of having color on my plate I’m going to search for them so badly!
Well, I’m not sure that I really need more fiber in my diet…but I could always use more color and more cauliflower! This is such a pretty dish! And I’m sure the bright flavors from the preserved lemons make it utterly addictive and are so refreshing in the midst of all the heavy winter food we’re all eating.
and NOW I understand where yesterdays’ twitter convo came from.
I’m a little slow sometimes. I thought you were just extolling the virtues of cauliflower for no particular reason.
Gorgeous! I love roasted cauliflower, and always adore the colored varieties, but the idea of adding a preserved lemon sounds wonderful and subtle yet striking.
These cauliflower look gorgeous!
Definitely love the addition of preserved lemons in this!
My gosh, the colors in this dish are gorgeous! And I like that copy posted with the photos. And a new look! I like that font.
p.s. You made the right choice writing out each cauliflower.
Beautiful, Brian! Cauliflower is the one vegetable that gets a bad knock but I truly enjoy. Love the colours and the new look of the blog!
It’s a brilliant layout! Reads like a cookbook – I really really like the new look. Of course I’m a huge fan of your photos, recipes and content – beautiful presentation!
Roasted cauliflower with broccoli has become my staple food these days. Since it uses minimum oil and you get to eat crispy florets, I make this often. I squeeze little lemon juice on top and sprinkle garam masala before I serve. I have to try it with purple and yellow cauliflower soon. Looks so colorful. My son would love it.
Ooooh – pretty!! I love cauliflower but seldom see it in such rainbow shades! Just gorgeous. there is something special that roasting brings out in the flavour – once you’ve tasted it you’ll never go back to steamed or boiled
Gorgeous post – thank you for your attention to beauty!
Love the tricolor festive look, you would never think it’s winter!
Love anything cauliflower and in fact made a jar of Meyer lemons Moroccan preserves few weeks back I can put to good use.
I have never seen so many colors of cauliflower. We love cauliflower so you can bet I’ll be trying to find these in Kansas!
I sooooo appreciate that you bring recipes that add color and health to meals. I just listened to a mom tell me that her 3 yr old ONLY eats McDonalds ‘he’s just picky and it’s the only thing he likes.’ I almost DIED, right there, on the spot. But it makes me thankful for people like you, recipes like, that encourage people to add more color to their daily meals! That’s all, I just wanted to say ‘thank you, Brian.’
Vibrancy equal delicious in this case. GREG
I want this NOW! I love cauliflower. Where can you find these colorful ones? Beautiful photo.
I’ve seen purple cauliflower once in Australia and never saw the orange or green colors. I’m going to have to go on a cauliflower search for such a gorgeous dish.
I’m a huge cauliflower fan and love this recipe. Now can you please send me some of these gorgeous cauliflowers you found, please?;)
I love cauliflower! boiled, steamed, baked, fried, mashed, curried, cooked or in any other possible form!! These colourful florets are so pretty
Brian, what amazing colors! Now I’m on the hunt for colorful cauliflower.
I’m going to try this with my kids very soon. No warning just put it on their plate and see what they do. Should be a good conversation starter for dinner, don’t ya think?
Gorgeous!!! I love the tri-colored cauliflower. I have to find some now. Look you went and started us all on a food hunt!
I love cauliflower. The tricolor mix is such a shocking burst of color that is perfect for the dead of winter. I eat leftover roasted cauliflower cold from the fridge. I’m guessing cauliflower will have its moment this year. As much as I love brussels sprouts, they can’t be the trendy kid forever.
The purple makes me so, so happy.
Brian that is beauty in a plate. I adore this medley of colours on the black backdrop. Now I have to find coloured cauliflowers and give this a go!
Mnnn!. . . I LOVES me some cauliflower, especially when it’s tricolored.
la familia “brassica” es mi favorito.
These look positively beautiful. Well done, Brian.
The colors are perfect for a Mardi Gras dinner!
Roasted cauliflower is the best! I did one this week with cumin, cumin seed and coriander. Yours is so pretty.
what a great idea!!! i like cauliflower with breadcrumbs also!
I love the different color cauliflower. So beautiful.
Ah! Too good. Ryan and I adore cauliflower. We’ve been roasting it non-stop this year. I’m eager to try this more sophisticated rendering. Thank you for sharing sweet friend!
Where does one find these colors? Where are they grown? Thxs.
I love cauliflower and make a very similar recipe every week. It’s amazing and I love the natural sweetness of the yellow and purple cauliflower.
Delish!
I will admit, I am a member of the I hate Cilantro group (don’t ask), but cauliflower… oh my I can’t imagine not liking it. This beautiful tri colored cauliflower is going to have me on the lookout for some variation at my market. Thank you so much for the colorful inspiration this time of year.
beautiful! love those colours… i have only seen purpe & green cauliflower, dint know orange also exists! looks so cheerful
I love cauliflower, serve me up a bowl of these beauties any day!
Veggies never looked so gorgeous. I can see myself wanting to enjoy this just about everyday.
I happen to love cauliflower… I just love how it gets sort of sweet and nutty when it’s roasted. I think pairing it with preserved lemon is just brilliant, not to mention visually gorgeous in the photos!
[...] culinary tour of some of his favorite eating establishments or sharing the bounty of his CSA with new ways to enjoy veggies Brian Samuels speaks about food the same way he would speak of his grandmother, with respect and [...]