Jolene Eats Here: Rachel Ray's Cauliflower with Red, Green and Black Confetti

Orange Cauliflower with Red, Green and Black confetti

Rachel Ray has done it again! Why did I ever doubt the Yum-O queen in the first place?

Last night I made this delicious side dish in only 15 minutes. I stuck to Rachel's recipe, but I used organic orange cauliflower instead of the usual white ones you see in the store.

That's right! Orange cauliflower! I got mine at Whole Foods for about $4. They also had a purple variety. They taste the same as regular white cauliflower, from what I can tell.

The dish itself was full of flavor, as I've come to expect with Rachel Ray. The taste of the anchovies definitely came through, but Rachel notes that if you don't like anchovies, you can omit them from the recipe. The combination of salty olives, roasted peppers and fresh green parsley gave the usually "boring" cauliflower a nice kick.

Here's the recipe. It's from her cookbook Classic Rachel Ray 30 minute meals and is on page 199.

Ingredients:

1 head cauliflower, separated into bite size florets

2 Tb EVOO (extra virgin olive oil)

3-4 large cloves of garlic, chopped

4 anchovy fillets (optional)

1/2 teaspoon crushed red pepper flakes

1 jar (14 oz) roasted red peppers, drained and diced into small bits

16 oil cured olives, drained and chopped into bits (I used green olives)

1/2 cup fresh flat leaf parsley, finely chopped

salt and pepper to taste

Fill a pot with 1 inch of water. Bring to a boil and add the cauliflower, cooking for about 6-8 minutes until tender, covered.

Drain the water and put the cauliflower to the side.

Put the pan back on the stove, add EVOO, garlic anchovies and crushed red pepper flakes, and cook on medium heat. Break up anchovies so that they dissolve into the oil. Add roasted peppers, olives and parsley. Add cauliflower and toss. Season with salt and pepper to taste. Voila!

Organic Orange Cauliflower