Monday, September 29, 2014

Organic "Cheddar" Cauliflower Hash

Greetings from fall struck Minnesota. Autumn is in full swing- colorful trees, crisp morning air and the smell of chimney smoke tickles your senses at night. Although for the end of September our weather has been rather hot and humid. Yesterday the temperature reached 85 degrees by the afternoon.

Putting all that a side I love fall weather. Today it will be a lovely fall day, 60 degrees and sunny.
Perfect for exploring and enjoying the beauty of the Autumn MN scenery. I couldn't resist even with the warm weather I have been breaking into my fall wardrobe. I love scarves, skinny jeans and sweaters.

I have also been exploring the bounty of harvest produce available at our local farmers market. Last week I decided to stroll down to the King Field Farmers Market. I was exploring the seasonal produce and quickly remember it is one of my favorite seasons- brassica or cruciferous vegetable season.  Brassica vegetables are part of the mustard family and they include, kale, cabbage, Brussels sprouts, cauliflower, broccoli, and the mustard plant. When I worked at Levain we had a dish that was  an ode to these fall vegetables. It included roasted Brussels, kale and cauliflower. It was balanced and if you caramelize these vegetables just right they give off this wonderful sweet flavor. I decided to recreate this dish featuring some lovely orange or "cheddar" colored cauliflower that I snagged from the Gardens of Eagan booth.

I wanted to recreate this salad but I also wanted to make it more into a breakfast dish. I decided to cook the cauliflower in bacon fat to give it a nice char and then season it with garlic and shallot. I then added sweet corn and spinach for color and flavor. Once all cooked down I drizzled cider vinegar in the pan for some acidity and chili flake for some heat. I parred this hash with soft goat cheesy scrambled eggs. It was a perfect hearty dish for a cold September morning.

To Read The Recipe Click Below...


- 1/2 head Cheddar Cauliflower (you can replace the orange cauliflower with traditional cauliflower the orange just adds nice fall colors)

- 1 cob harvest sweet corn

- 2 cloves garlic

- 1 Tablespoon apple cider vinegar

- 2 Slices organic uncured bacon

- 2 Cups spinach

- Chili flake

- 3 eggs

- 1 Tablespoon heavy cream

- 2 Tablespoons soft goat cheese

- Salt and pepper to taste


1. Cook down two slices of uncured bacon. (I sliced them into small pieces so that they would crisp up and I added them back to the hash before topping it with the eggs).

2. Once cooked down remove the bacon from the pan and set aside. Then add chopped cauliflower to the pan and cook until fully roasted. You want to see a nice dark brown color on the cauliflower but you don't want it to burn.

3.  Turn down the heat slightly, add chopped garlic and shallots, then add corn and toss until fully coated and the garlic and shallots cook slightly (be careful not to burn the garlic this will add a bitter flavor to the dish).

4. Lastly add your spinach, cider vinegar, chili flake, and salt and pepper. Toss until the spinach wilts. Add back bacon and dish out onto your plates.

5. Mix together your cream and eggs and add to a nonstick pan. Soft scrambled your eggs and add your goat cheese right before they are fully cooked. Top your hash with your eggs.

Although I prefer this dish for breakfast, it would be a great side dish for any time of the day.

Danielle and I will be focusing on fall recipes this week so check back for more fantastic fall flavors.


Disclaimer: PRTLIVING (and all of those feature and interviewed) is limited to providing self-help education in natural health matters and advocating of a healthy lifestyle for the sole purpose of sharing personal experiences and historical information about the traditional use of God-given herbs and natural remedies. This information is not intended to diagnose, prevent, treat, or cure any specific disease. No medical claims are made. If you have a medical problem, please seek the advice of your medical doctor.
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