Don't want to make the standard gratin dish or just steam cauliflower? This recipe is delicious and the fresh dill sets it off perfectly. Enjoy.
1 head cauliflower, with the bottom cut flat
4 tablespoons softened butter
1 tablespoon chopped fresh dill, or 1 teaspoon dried dill weed
1 teaspoon grated fresh lemon peel
1 clove garlic, crushed
½ teaspoon ground cumin
¼ teaspoon salt
Black pepper to taste
Mix together the butter and seasonings. Rub all over the cauliflower.
Bake in a covered casserole dish at 350 degrees for 1 hour and 15 minutes.
The Western Wake Farmers Market in Cary is open from 3:30 p.m. to 6:30 p.m. Tuesdays and 8 a.m. to noon Saturdays when it hosts a variety of family-friendly activities. Leaders will start sharing seasonal recipes here on Go Ask Mom once a month starting today.
Here's what's coming up at the market in July:
- July 2: Peach Day @ the Market, featuring peach recipes and samples by local vendors, chefs and cooks
- July 9: Chef @ the Market: Executive Chef Scott Crawford of the Umstead Hotel and Spa joins the Market offering seasonal recipes and samples
- July 16: Chef @ the Market: Linda Watson of Cook For Good kicks off her Wildly Affordable Organic Challenge. Music @ the Market: Karl & Matt of "SHMaK"
- July 23: - Meet Sheri Castle at the market and have her sign a copy of "The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers' Markets, Roadside Stands and CSA Farm Boxes"
-Chef Scott Crawford of Umstead Hotel and Spa joins us with more of his creative summer recipe samples
-Butterfly Lady, Suzanne Tilton
-Music @ the Market: "Darker Shades of Symphony"
Click here for more information about the market.