Hooray for purple cauliflower and rainbow carrots from the Great Basin Community Co-op (this whole meal came from our lovely co-op). I eat these two things all the time in white and orange, and I far prefer the trippy royal color palate that summer brings. Be patient with this dish, roast it on high heat to get everything to caramelize and form that sweet crisp crust. The fresh herbs are essential, and I love my cast iron pizza pan. I cook everything on it and use it as my serving tray. We ate the veggies and pork wrapped up in the leaves of butter leaf lettuce with fresh avocado and basil layered on top.
Roasted Purple Cauliflower, Rainbow Carrots and Ground Pastured Pork
with Rosemary + Basil
1/2 large purple cauliflower, chopped
1 small bunch baby rainbow carrots, halved with short stems left on
2 cloves garlic, minced
2 sprigs of fresh rosemary, stem removed, chopped
1 small handful fresh basil leaves, chopped
1 lb ground pastured pork
1/2 lemon- juice
2 tbsp or so butter
sea salt & pepper
1 small handful cherry tomatoes
6 big butter leaf lettuce leaves
Heat the oven to 450 and place the cast iron in the oven while it heats.
In the meantime, melt the butter in a skillet-until is smells slightly nutty, and then turn off the heat (you will use this skillet again later).
Take the roasting pan out of the oven and spread the carrots and cauliflower across the pan, pour the butter and squeeze the lemon juice over the vegetables. Toss with salt & pepper and place back in the oven. Roast for about 35-45 minutes, stirring twice or so.
Add the garlic and rosemary to the roasting pan, stir and place back in the oven.
Turn up or down the heat depending on the appearance of the veggies, they should start to be crisped and browned but still vibrant.
Heat the skillet you melted the butter in to medium high. Add the cherry tomatoes and a sprinkle of salt. Cover and cook for a few minutes, and then add the ground pork. Break apart the pork and cook for 5-7 minutes.
Add the pork and tomatoes to the roasting pan and place back in the oven. Roast for another 10 or so minutes. When everything looks a bit crisped, remove from the oven.
Finish the dish with the fresh, chopped basil, avocado, a sprinkle of salt and squeeze of lemon. Serve with large, un-chopped lettuce leaves.