If you have free time over the weekend, we highly recommend taking a trip to Wilson Farm in Lexington, MA. The 128 year old farm and market showcases freshly harvested produce, homemade breads, and infinite unique treats. On our first visit, we instantly became positively overwhelmed by the abundant bounty of edible, seasonal products. We decided to take a lap before delving into the goods and after over an hour of walking and sampling, approached the register with our hands full.
We were baffled by a tower of multi-colored cauliflower. Who knew cauliflower flourishes in an array of purple, orange, and light green hues? We had to use the stunning shades in a dish. Strong, salty flavors complement cauliflower, so we opted to incorporate anchovies (trust us on this one!) and toasted bread crumbs for a hearty and vibrant side.
Sauteed Tri-Color Cauliflower
1 head of multi-colored cauliflower
3 T EVOO
1 clove minced garlic
2 anchovy fillets, minced
1/2 cup panko bread crumbs
salt and pepper throughout
Bring about an inch of water to a boil over high heat in a large pot. Throw in the cauliflower and steam for 2-3 minutes until slightly tender. Remove the cauliflower from the water and set aside.
Over medium heat, sautee the garlic and anchovy in the EVOO. After 1-2 minutes, throw in the cauliflower. Sautee for approximately 6-8 minutes, until slightly browned. Add the bread crumbs and toss for 30 seconds, then season with salt and pepper to taste. Best enjoyed immediately. Makes 4 side servings.
The colorful side is as pleasing to the eye as it is to the taste buds!