Cauliflower is a favorite veggie and complemented with dill makes for a delicious side dish. Add some red onion and a good baking apple and your ordinary side dish becomes something special.
This recipe comes from Chef Jerry Traunfeld of the Herbfarm Restaurant, located in the heart of wine country in Woodinville, Washington where he was executive chef from 1990 – 2007. This was Jerry’s second cookbook “The Herbal Kitchen – Cooking With Fragrance and Flavor“.
I had the opportunity to visit the Herbfarm but unfortunately when we were there the restaurant was booked well in advance – months they told us. They offer a 9 course dinner, served with 5 matching wines and the menu always showcases the exceptional foods and wines of the Pacific Northwest.
In 2017 they received the AAA-5 Diamond Award, only 1 of 51 in America, so you know this restaurant will be an unforgettable experience with lots of great food. So, if you live in the area or are planning a vacation to the Seattle area think about a trip to Woodinville.
We did enjoy their herb gardens as that was why we went there.
Roasted Cauliflower With Apple and Dill, Adapted
- cauliflower, about 1-1/2 lbs., core removed and separated into florets
- 1/2 of a large red onion, cut into 1/4-inch thick slices
- 1 large unpeeled apple, cored and coarsely diced (I used a Honeycrisp – a favorite)
- 3 tbsp. olive oil
- 3/4 tsp. kosher salt
- 3 tbsp. dried currants
- 1/4 cup plus 2 tbsp. dill weed, coarsely chopped
Preheat the oven to 450°F. Combine the cauliflower, onion, apple, olive oil and salt in a large shallow baking dish. Bake for 20 to 30 minutes, stirring once, until you see some brown color on the edges of the cauliflower. Add the currants and bake for an additional 10 minutes. Stir in the fresh dill and serve.
Recipe by CookingWithAuntJuju.com
Linking to Fiesta Friday.