Recipe: Better cauliflower casserole

Don't want to make the standard gratin dish or just steam cauliflower? Try this recipe courtesy of the Western Wake Farmers Market.

Posted 12:18 a.m. Jun 24, 2011 — Updated 12:18 a.m. Jun 24, 2011

Western Wake Farmers Market

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.

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