the thin chef

Away Too Long

Wow…that last break I took was a big one! My excuses are many, but uninteresting, so what do you say we just move on? Starting now, a whole new me…diligent and disciplined. And ready to blog again!

What has been keeping me busy the last few months, you ask? Well, there was a lot of travel (including a trip to Ireland), and a lot of working on an exciting project called Edible Orlando magazine. Do you know about Edible magazines? I’m the editor of the Orlando edition, which launches in September, and I couldn’t be more excited about it. The last few months have been filled with trips to local farms, farmers’ markets, Slow Food planning meetings, and the like. The local food movement in Central Florida is on fire, and I’m so excited to be a part of it. The magazine will celebrate the wonderful people who grow and make the foods that come from this corner of the world.

For the premiere issue, I wrote a story focused on having a locavore thanksgiving, and I thought I’d give you a sneak peek at one of the recipes that’s light enough to make during these hot months (it actually tastes great at room temperature). If you live in the Central Florida area, join us for the Edible Orlando launch party on August 31 at Whole Foods—I’ll update you with more info as we get it. And in the meantime, support your local farmers and chefs by buying and eating local. It’s just about the best thing you can do (in this food-loving girl’s opinion) for your body and your community.

Crisp Oven-Roasted Cauliflower with Gremolata Bread Crumbs
Serves 6

2 large heads cauliflower
1/4 cup plus 2 tablespoons olive oil, divided
1/2 teaspoon coarse salt, divided
1/4 teaspoon freshly ground black pepper
1/2 cup panko (Japanese bread crumbs)
Zest of 1 lemon
2 cloves garlic, finely minced
2 tablespoons roughly chopped fresh parsley

  1. Preheat oven to 425°F.
  2. Trim tough stem and core from cauliflower and discard. Using a paring knife, cut cauliflower into smaller spears. Place in a large bowl. Add 1/4 cup oil, 1/4 teaspoon salt and pepper; toss to combine.
  3. Spread cauliflower out on 2 large, rimmed baking sheets. Roast until edges start to brown, about 20 minutes, stirring halfway through.
  4. Meanwhile, heat remaining 2 tablespoons oil in a large sauté pan over medium-high heat. Add panko and remaining 1/4 teaspoon salt and stir to coat in oil. Cook, stirring constantly, until bread crumbs are golden. Add lemon zest and garlic and toss until mixture is very fragrant and bread crumbs are golden brown, about 2 minutes. Place in a medium bowl and add parsley, stirring to combine. Set aside.
  5. Remove cauliflower from oven and place on serving platter. Top with bread crumbs and serve immediately.

This entry was posted on Wednesday, July 21st, 2010 at 2:38 pm and is filed under side dish, vegetables, vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.


6 Responses to “Away Too Long”

  1. Shannon Mac Says:

    Glad to see you’re back! And congrats on Edible — they’re lovely. If you ever need any food writing … let me know :)

  2. Becky Coplan Says:

    Katit–this looks delicious–can’t wait to try it!

  3. Kristin Says:

    Yay! Missed you and how exciting about the magazine! So awesome… living the dream, my friend! xoxo

  4. Lytle Says:

    Delicious! I have been craving roasted cauliflower, and this recipe sounds perfect. I think you’d also like this dish from Smitten Kitchen: It was hard to stop myself from eating the entire bowl.

  5. Lainie Says:

    My mom and I are making this tonight!

  6. thin chef Says:

    Awesome! I can’t wait to hear how it turns out.