Yeah, right, so anyway, the white cruciferous veggie finally made a reappearance in our Talley Farms Fresh Harvest CSA box. My preferred method of cooking cauliflower is to skillet-roast by sauteing in my cast iron skillet - with a little olive oil, a sprinkle of Hawaiian sea salt and fresh cracked pepper, a squeeze of fresh lemon, and a few snips of garlic chives for color. Oh, joy.
But this week I was going to make the Crispy Cauliflower-Carrot Fritters again and I would be doubling the recipe. Yes, it was that good.
Our weekly produce box has been bountiful with orange carrots (last year we had purple carrots). It seems as though the sweet carrots go straight from the fields into our box as evidenced by the occasional clods of dirt.
All these years I've scrubbed my carrots with a veggie brush because it seemed too wasteful to peel them. As a result the bins in my fridge were stocked with shriveled, limp, unwashed carrots. (It was such a tedious chore to scrub them.) The Man finally started taking care of carrot duty by peeling them himself, sometimes right after helping me unpack the CSA box. Nowadays, I use my favorite Kuhn Rikon peeler and the goats and chickens are happy to receive the peels and The Man gets his carrot ("it's like candy") sticks. Win-win for everybody.
The cauliflower and carrot mixture with The Girls' bright yellow egg yolks.
Love the
The first time I made the fritters I made an easy aioli-type (no-garlic) sauce with mayo, olive oil, and lemon juice but this time around I made an even easier dressing with mayo and a little shoyu. The mayo-soy sauce dressing is pretty tasty with veggies. Must be that umami thing.
Definitely a recipe worth repeating. Oh, tasty joy.
