Spiced roasted cauliflower & snap peas

Saturday, 7 February, 2015 By Lee Greene
Scrumptious Pantry Single.php

In wintery times like these, nothing is more heartwarming than a warm oven in the kitchen! So why not roast some cauliflower – of course preferably an heirloom variety.

The fruity acidity of this hot sauce makes a great pairing with the earthy spices and the roasted, caramelized cauliflower is a great contrast to the barely cooked snap peas.

And don’t forget – the green leaves of the cauliflower are edible, I like them either sauteed or cooked in some broth and then pureed as a hearty soup base!

1 head cauliflower, small
8 oz snap peas
1/ red onion, diced
Sesame oil
1 t tumeric, ground
1 t cinnamon, ground
1 dash clove, ground
2 cup Wheatberries, cooked
(1) Toss cauliflower with sesame oil and salt and roast in oven in high heat till the cauliflower is done and nicely browned.
(2) Sprinkle the spices and Heirloom Hot Sauce American Persimmone over the cauliflower and mix well.
(3) In a heavy pan, sautée onions in some oil till translucent. Add whole snap peas and quickly warm them. Do not over cook them, you want them to still have their snap!
(4) Add cauliflower into the pan, add a dash of water and mix. Keep on low heat for 2 min for the flavors to come together.
Serve over wheat berries. Finish w another dash of Heirloom Hot Sauce American Persimmon to taste.


At Scrumptious Pantry we preserve the exciting flavors of rare heirloom fruit and vegetables and precious heirloom seeds. Delicious varieties put up in gourmet condiments and artisan preserves for you to enjoy at home! Because Heirloom is much bigger than just Heirloom tomatoes.

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