Farm to Table: Roasted Cauliflower, Shiso and Sunflower Shoots

This week my farm fresh bounty came from the Madison Farmers' Market. It was the first time I had ever been to the market and they had a lot of wonderful local merchants that I did not know. One in particular stood out, "Two Guys from Woodbridge"- gotta love the name! It was started by an ex-Madison Avenue advertising exec and a computer programmer. These two "guys" have outdone themselves. They offer beautiful green bouquets, salad mixes, edible flowers, micro-greens, shoots, and mushrooms. All tastefully packaged, and most importantly fresh and flavorful. I incorporated their shiso (an Asian culinary herb that is in the mint family) and sunflower  shoots with roasted cauliflower. The result was a nutrient packed  summer side dish that has an unusual and satisfying flavor combination. Keep reading for the recipe!

Roasted Cauliflower, Shiso and Sunflower Shoots 

  • 1//2 head cauliflower, cut into bite-size florets 
  • 3 tablespoons extra-virgin olive oil  
  • 2 cloves garlic, roughly chopped
  • Sea salt and freshly ground pepper 
  • 1/2 cup shiso, roughly chopped 
  • 2 teaspoons mixed fresh herbs ( thyme, chives, and marjoram) 
  • 2-3 tablespoons balsamic fig vinegar 

  1. Preheat the oven to 450 °F.
  2. In a medium-size bowl, toss the cauliflower with the olive oil, garlic, salt and pepper. Place onto a baking sheet. 
  3. Roast until golden, about 15-20 minutes. 
  4. Transfer to a serving bowl and add shiso, sunflower shoots, and herbs. 
  5. Add balsamic fig vinegar, toss and serve. 
  6. Salt and pepper to taste. 

Makes: 4 servings 

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