Winter should not put a damper on your farm to table selections for meatless Monday dinners.
The theme of this weekend’s cooking class was healthful meatless cooking with winter farm stand vegetables and our guests included a collection of lovely 20-somethings. They were celebrating a birthday and also getting some recipe and menu ideas for a shower they are planning for one of their friends.
Our menu consisted of: Spring Onion and Celery bisque, Cauliflower & Purple potato casserole and homemade crunchy crostini with a garden cheese plate complete with herb bouquets. We paired this spread with a crisp, aromatic Pinot Blanc from Lieb Cellars. The casserole combines the purple potatoes and cauliflower with fresh herbs and olive oil and gets a layer of creamy Greek yogurt on top along with turmeric and sea salt which forms a cheesy crust and is surprisingly filling.
Ingredients and Nutritional information
Between the cauliflower and purple potatoes, the menu is vitamin and fiber-packed. Cauliflower is an excellent source of vitamin C, and a very good source of magnesium, cauliflower provides us with core conventional antioxidants.
The featured Purple potato, botanical name Solanum andigenumis, is the star of the casserole, as its health properties extend far beyond the conventional white potato.
Unlike white potatoes, Purple potatoes are rich in the antioxidant (cancer preventing) called anthocyanin. Anthocyanin is found in blue, red and purple produce such as berries and pomegranates with immune system boosting properties.
See more about this potato here.
An anti oxidant and inflammatory medicinal root related to the ginger family that is often used in cooking as a substitute for saffron. For more information visit The American Cancer Society.
Makes 6 to 8 servings
1 lb of purple potatoes
1/2 head of cauliflower
2 or 3 shallots
1/2 of olive oil
1 cup of Greek yogurt
Fresh herbs of choice
Nuts for topping
Flavored oil for topping
Trim and cut cauliflower head in half
Section florets and blanch
Rinse and dry purple potatoes, do not peel
Section in quarters and boil in salt water until tender and strain. Set aside.
Mince two large shallots in two separate pans and sauté in EVOO with the potatoes in one and cauliflower in the other along with a teaspoons of fresh herbs.
Use casserole dish and line the bottom with the potatoes and the top with the cauliflower. Spread a layer of Greek yogurt on top and sprinkle with turmeric and a drizzle of flavored oil. A dash of sea salt or nuts is optional.
Bake in the oven for 40 minutes and allow to rest for 15 minutes before serving.
If having a meatless meal, serve with a cheese plate with crostini or otherwise as a side dish with rotisserie chicken.