Reporting Crystal Grobe
If you follow the Minneapolis Farmers Market, you’ve likely seen promotions for their product of the week. Back when I was filming my Bite of Minnesota segment for the WCCO Morning Show, I’d highlight the featured product to help viewers know what’s fresh and local right now.
This past week, all eyes were on cauliflower as shoppers shared their favorite cauliflower recipes online and loaded their bags with the cancer-fighting vegetable at the market. On Sunday, I conducted a cooking demonstration at the Minneapolis Farmers Market and shared two of my favorite cauliflower recipes as well as some uses for pickled cauliflower.
I got rave reviews on the Cauliflower with Blue Cheese Vinaigrette recipe, so I thought it would be great one to share on this blog. It’s really quick to make and packs a bunch of flavor, thanks to all of the ingredients involved. Try it for yourself!
Cauliflower with Blue Cheese Vinaigrette
4 cups cauliflower, chopped into small florets
2 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
4 oz. crumbled blue cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon minced scallion greens
Heat a large saucepan fitted with a steamer basket over medium-high heat and bring water to a boil. Add cauliflower and steam 4-6 minutes or until tender. Take care as to not overcook.
Meanwhile, prepare blue cheese vinaigrette by combining olive oil, balsamic vinegar, blue cheese, salt, pepper and scallions in a jar. Shake until combined (mixture may be thick).
Place cooked cauliflower on a large serving platter. Spoon blue cheese vinaigrette over top and serve immediately.