tagliatelle with lemon and garlic roasted cauliflower

#CAonMyPlate  #CultivateCA tagliatelle with roasted cauliflower

Thank you Cultivate California for sponsoring this post. Support California farming and learn more here!

I live in California, but if you asked me I would never say I was a Californian. I suppose I still see myself as a New Yorker. Funny thing is, while I was in New York over Christmas I realized that I have lived in California almost as long as I lived in New York.

That was a carazy thought.

I have been here a LONG time. I may not feel like California is my home, I sure do LOVE the food.

Growing up, most of our vegetables came from a can, some from the freezer, and really the only fresh veg I remember was salad and in the summer corn on the cob.

The last time I visited my parents, I think we paid almost $7 for California strawberries. Yesterday I paid $7 for three pints of  organic strawberries.

My goodness I love California food.

meyer lemon and garlic roasted cauliflower #CAonMyPlate  #CultivateCA

We shop at the farmers market as often as possible, although the past two weekends it has been RAINY. When farmers market is not possible, Whole Foods has a HUGE selection of local produce, meats and dairy.

Charlie decided to go shopping with me last weekend. Smoothies in hand we marveled at the spring produce. Charlie could not believe the multicolored cauliflower. When your kid is memorized by a vegetable, you buy it, and a lot of it. I bought two of each color, along with bag fulls of local meyer lemons, rainbow chard, and BERRIES.  I LOVE berry season.

Spring may be overtaking fall as my new favorite season.

Local milk in glass bottles is my obsession lately, and we eat our weight in almonds both raw and chocolate covered  YUMUntil moving here, I never realized that California grows nearly half of the fruits, nuts and vegetables in the U.S.

Charlie LOVES his broccoli and cauliflower raw dipped in ranch, but I LOVE it roasted with garlic and lemon. I could make a meal out of that alone, but Ian loves his pasta. So I tossed some fresh tagliatelle with butter and lemon juice. Of course there was plenty of Parmesan, roasted cauliflower, and even some leftover sliced strip steak for my meat eating men.

In a word, YUMMY

#CAonMyPlate  #CultivateCA tagliatelle with garlic and lemon roasted cauliflower

tagliatelle with lemon and garlic roasted cauliflower

Ingredients

  • 4 - 5 cups of cauliflower florets ( I used three small multicolored heads)
  • 1 clove of thinly sliced garlic
  • 2 Tbsp olive oil
  • juice form 1 lemon, divided (meyer lemon if possible)
  • 1 tsp salt
  • 8 ounces Tagliatelle, cooked in salted water according to package direction
  • 4 Tbsp butter
  • 1/2 cup freshly grated Parmesan cheese
  • 1 NY strip steak, seasoned with salt and pepper, grilled, and thinly sliced (optional)

Instructions

  • preheat the oven to 400 degrees
  • toss the cauliflower and garlic with the olive oil and juice from 1/2 of the lemon
  • season with salt, and place on a rimmed baking sheet
  • roast for 25 minutes
  • cook pasta while the cauliflower is roasting
  • heat a grill, grill pan, or skillet to med-high heat
  • cook steak 4 - 5 minutes on each side, cover and let rest 15 minutes before slicing
  • toss the pasta with butter, lemon juice,and Parmesan
  • top with cauliflower and sliced steak
  • serve with extra Parmesean
http://www.wellfloured.com/tagliatelle-lemon-garlic-roasted-cauliflower/

We just happened to have an extra strip steak in the fridge (reason #167543 why you don’t shop hungry) but it was SO good. If you prefer a meat free meal skip the steak; it would still be delicious!

and if you are like me and have teens that don’t see the need to eat veggies,purple cauliflower does the trick. It’s too pretty to pass  up.

I think I have always been mindful of where my food comes from, but watching how hard my husband works to keep his small business thriving, I have a new appreciation for supporting  local businesses and farms.

California farming and ranching generates more than $100 billion in annual economic activity for our state. California farming is also one of the largest employers in our state, making it even more important to purchase locally grown and raised foods. Not only do fresh local foods taste better, and they do, Californian grown foods are a vital part of our local economies.

If you don’t have a farmers market near you, and you find yourself shopping at a larger market, it may be unclear as to what is is season (hello berries all year long) but I found a great resource here  to make seasonal eating easy.

want to see how you can add more California on you plate?  visit Cultivate California here and share your #CaOnMyPlate pics on Instagram

enjoy!

tagliatelle with lemon and garlic roasted cauliflower #CAonMyPlate  #CultivateCA

I was selected for this opportunity as a member of Clever Girls; the content and opinions expressed here are all my own.