Veronica Cauliflower

As you take a stroll through the Edible Garden you may notice the beautiful design, recognize a plant that you had in your garden as a child, take a minute to smell the many herbs, or wonder about a plant that doesn't look like something you've ever seen in a grocery store.  Allow me to introduce Veronica Cauliflower.

The color is greener than cauliflower and yellower than broccoli.  Its florets form small peaks reminicent of spiraling seashells or alien spacecrafts.  Do not be intimidated!  Use it as you would cauliflower and enjoy it raw or cooked.  Chef Christina Curry accepted this new veggie and created a lovely side dish.  Learn more about Chef Christina here.

Veronica Cauliflower & Kale with Orzo

2 cups Veronica Cauliflower florets
3 cups julienne kale
2 cups cooked orzo
3 T olive oil
1/4 cup diced onion
2 cloves garlic, chopped
2 T chopped Flat leaf parsley
1/4 cup lemon juice
Kosher salt & cracked black pepper, to season
Lemon Zest, to garnish
Shaved Parmesan, to garnish

1. Heat 3 T of olive oil over medium high heat
2. Add garlic and onions, cook for 1 minute

3. Next, add cauliflower and kale and allow to cook until both are tender

4. Add the orzo pasta

5. Add 1/4 cup of lemon juice and parsley

6. Season with Salt and Pepper
7. Garnish with Shaved Parmesan and Lemon Zest

Find printable versions of the Garden Chef recipes here.

From botton to top: Veronica Cauliflower, Cardoon, and the Outdoor Kitchen