2010 Taste of Northfield and Roasted Cauliflower with Kalamata Vinaigrette
The Taste of Northfield 2010 is next Thursday and Friday (June 17th and 18th from 4 to 10PM). If you’re in Minnesota, near Northfield, you might see me walking around. You might also see me stuffing my face with Chapati samples, a beloved Indian restaurant in town.
This year promises to be bigger and better. According to Northfield.org, the event is in its fifth year and nearly two dozen local vendors will be showcasing portions of their menu. You will need to purchase tickets to exchange for food. The ticket tent, last year, was in the middle of it all so you shouldn’t miss it.
There will be live music, dancing and an event we checked out last year, the beer and wine tasting tent. That’s where I discovered how much I like Vinho Verde wine. It’s more fun if you know people and sit at the picnic table chatting the evening away. Greg and I just sat there attempting to start conversation with others. A few people indulged us for a few minutes before turning or scampering away.
There are raffles and auctions, of course, a reenactment of the James-Younger Gang bank raid. What would be an event in Northfield without this? I’ve lived here less than two years and have seen this reenactment at least a dozen times. (Mostly not by choice since we live downtown and see the actors on their horses trotting down the street and hear the blanks go off for the shooting segment.) Check out the Northfield Downtown Development Corporation’s (NDDC) website for more information and a list of activities.
While flipping through an older copy of Gourmet magazine last week, I found a recipe that I had failed to make when it came out. I don’t know how this happened since it has both cauliflower and kalamata olives-two foods I dearly love. Dare I say that cauliflower surpasses broccoli for me these days? Yipes, that’s a feat.
My love for steamed/roasted/raw/broccoli has been unnatural for years. If it’s on the menu or table, I want it. Now, I’ve flipped to the light side from the green side to cauliflower. Plus, this recipe has a total of 5 ingredients. I didn’t stand a chance when I saw how the photo was styled in the magazine-with thick slices of the vegetable instead of florets as I’ve been accustomed to viewing. The simplicity is appealing and the flavors are delicious. I call it a “must make.”
Roasted Cauliflower with Kalamata Vinaigrette from Gourmet
Serves 4 to 6
2 ½ to 3lb. head of cauliflower
¼ cup extra virgin olive oil, divided
1 small garlic clove, minced
1 tbsp fresh lemon juice
¼ cup kalamata olives, finely chopped
Preheat the oven to 450F. Cut the cauliflower lengthwise into thick slices. Place on a rimmed sheet pan and brush 2 tbsp oil and salt/pepper on each side and piece. Roast, flipping once halfway through, until golden and tender, about 25 minutes.
Meanwhile, mash the minced garlic to a paste with a pinch of salt. Whisk it with the lemon juice, remaining 2 tbsp oil, olives, and salt/pepper in a small bowl. When the cauliflower is finished roasting, plate and drizzle the kalamata vinaigrette over the top.