From the Big Apple to Green Cauliflower

NYC. The Big Apple. The City That Never Sleeps. New York City. Who doesn’t love it?

Recently we took a trip to The Big Apple – my first time there in 11 years. 11 years! Unbelievable. I had no idea how much I missed that big crazy place.

This time was different though. During my hiatus, I changed. Instead of trying to figure out the hottest Broadway show – and not that have anything against the theater – this time all I wanted to do was stroll the markets and eat the finest of foods.

First was a visit to Eataly. Yeah – not a fan of the name – I don’t know it just sounds cheesy to me. But let me tell you there is nothing cheesy about this place (with the exception of the cheese counter). Oh boy this place was fun – here you can get your coffee, eat your lunch and dinner, drink some wine and shop for groceries for the week. Right up my alley. But wait there’s more – they also offer classes from Co oking with Herbs to How to Host a Wine Tasting Party.

But you know what I thought was really cool? They offer a service called the Vegetable Butcher. I know – what the heck is that? Well, the vegetable butcher will clean and cut the vegetables you purchase. And if you’re not sure how to prepare a certain vegetable, they will give you ideas on what to do with it! How cool is that? What a great way to help eliminate the intimidation factor of trying new veggies.

This visit wouldn’t be complete without a stop at the Chelsea Market. I’ve pretty much become acquainted with this place through the magic of TV and the Food Network but I had to see it for myself. Even after the glory of Eataly it did not disappoint. The highlight? The fish counter! Razor clams, scallops still in their shell, fresh shrimp. Such a beautiful selection – you just don’t see these things when you are land-locked in the middle of the country. It sure is good to be by the coast again.

The rest of the weekend was filled with a fun wine benefit, lots of good food and lots of miles walked. I won’t bore you with the details but if you need some restaurants recommendations send me a message!

So – while I enjoy being away and enjoying really good food, I always look forward to having a good home cooked meal after all those meals out. In particular, vegetables – always crave vegetables after being away. Feeling inspired by the gorgeous produce at Eataly and because I’m a sucker for cauliflower especially when it’s green, orange or purple, here’s a tasty way to kick up simple roasted vegetables. The relish can easily be used for any roasted vegetable or protein such as fish or chicken.

Enjoy!

What food do you crave after you’ve been away from home?

Roasted Cauliflower with Caper Relish

Author: Erin Dishes Nutrition

Ingredients

1 head of cauliflower, cut into florets
1 shallot, minced
2 tablespoons capers, roughly chopped
1 teaspoon anchovy paste
2 tablespoons parsley, chopped
2 tablespoons olive oil
2 teaspoons red wine vinegar
juice of one lemon
salt and pepper to taste

Instructions

Preheat oven to 425 degrees.
Line baking sheet with foil (for easier clean up). Place cauliflower florets on baking sheet and drizzle with 1 tablespoon olive oil. Season lightly with salt and pepper. Toss to coat.
Roast cauliflower for about 20 minutes or until slightly golden brown. Turn halfway through.
Meanwhile make the relish.
Whisk together 1 tablespoon olive oil and the remaining ingredients in a bowl. Season with pepper.
Once cauliflower is cooked, toss in relish and serve warm or at room temperature.

3.5.3217