Colorful Cauliflower

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Category : Recipes, Side Dishes, Vegetarian

Colorful CauliflowerCauliflower is one of my favorite vegetables. I like it eaten raw with dips, or simply steamed and sprinkled with a little salt. It combines well with other vegetables as well.

My daughter came home from the store at Boxx Berry Farm recently with two beautiful colors of cauliflower (two different varieties). One was a rich deep purple and the other was “cheddar”–a light orange color similar to the color of cheddar cheese. Together the two were lovely, so I decided to use them together in this dish.

I also had a huge heirloom tomato given to us by a friend that was perfectly ripe and ready to use. I cooked it up into a tomato sauce to use as a condiment for the cauliflower.

The dish was both colorful and delicious! It was easy, too.

  • Prep Time:
    20 min
  • Cook Time:
    60 min
  • Ready In:
    1 hr 20 min
Servings: 2-4 servings
  • 1 huge or 3 medium tomatoes (friend’s greenhouse, Lummi Island)
  • 2 Tbsp butter (Breckinridge Farm, Everson)
  • 1 cup onion, chopped (Hopewell Farm, Everson)
  • 4 cloves garlic, minced (Rabbit Fields Farm, Everson)
  • 1/4 cup chopped fresh basil (The Growing Garden, Bellingham)
  • 1/2 tsp salt (see Exceptions)
  • 2 Tbsp butter melted (Breckinridge Farm, Everson)
  • 2 Tbsp apple cider vinegar (BelleWood Acres, Lynden)
  • 1/2 tsp salt (see Exceptions)
  • 4 cups cauliflower, various colors, cut into florets (Half Acre Farm, Ferndale)


Cut tomatoes in half and scrape out the insides. Discard skins.

In small sauce pan, put tomato flesh and water. Bring to a boil, then reduce heat and simmer for 15 minutes.

Meanwhile, melt butter in small skillet over medium heat. Saute onions for about 5 minutes until lightly browned. Add garlic and saute for another minute or so.

Stir sauteed vegetables into tomatoes. Add basil and salt. Simmer on low for at least another 20 minutes until ingredients have thickened. Add water, if necessary, to keep sauce from sticking or burning.

Preheat oven to 400 degrees F.

Mix cauliflower florets with melted butter, vinegar, and salt. Put into a rectangular casserole dish in a thin layer. Roast for 25-30 minutes until the top is lightly browned and cauliflower is tender.

Spoon tomato sauce over top of cauliflower to serve.

Serving Suggestions:

Grate some cheese on top, if desired. Serve with Shellout Beans for a hearty vegetarian meal.

Food Sources:

Neighbor’s garden
Boxx Berry Farm Store, 6211 Northwest Rd., Ferndale (Mon-Sat 9a-6p, Sun 10a-4p)
Community Food Co-operative, Westerly and Cordata, Bellingham
Terra Organica, Flora and Cornwall, Bellingham

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