Roasted Cauliflower, Lamb Koftas, and Parsnip Fries

With the deluges descending, the Fairmount Neighborhood Market will not be open this Sunday October 16, but expect them back on October 23. This weather reminds us to turn our attention the colorful diversity of winter vegetables available from Camas Swale Farm.

Last week I picked up these pillowy heads of cauliflower, leeks, parsnips, and chard, along with some lamb chorizo meat from Fair Valley Farm. They all came together in a feast of lamb kofta, roasted cauliflower and leeks, parsnip fries, sautéed chard, and Israeli couscous. 

Roasted Cauliflower

1 large or two small heads of cauliflower
1 leek
drizzle of olive oil
generous sprinkle of salt
1/2 teaspoon smoked paprika
1 teaspoon fennel seeds
1 teaspoon cumin seeds

Preheat the oven to 425 degrees. Cut the cauliflower head in quarters and remove the green leaves. Slice the quartered cauliflower head into bite sized florets and transfer to a rimmed sheet pan.  Remove the outer leaves of the leek, cut off the root and green tips, slice lengthwise and rinse out any dirt by fanning the leaves under running water. Slice the leek halves into 1 inch lengths and add to the sheet pan. Drizzle with olive oil, sprinkle with salt and spices, toss well, and put in the oven. Roast for about 30 minutes, turning occasionally, until the cauliflower are soft and well charred.

Parsnip Fries

4 parsnips
drizzle of olive oil
generous sprinkle of salt

Preheat the oven to 425 degrees and place in a rimmed sheet pan. Peel the parsnips and cut them into thin matchsticks about 1 1/2 inches long. In a bowl, toss the matchsticks with olive oil and salt to coat. Remove the heated sheet pan from the oven and quickly spread out the parsnips in a single layer (if you are making a lot, do this in a couple of batches rather than crowd them). Roast for about 15 minutes, turning occasionally, until they are nicely browned and crisp.

Lamb Kofta

1 lb lamb chorizo meat
1 cup bread crumbs
1 egg
olive oil

Preheat the oven to 425 degrees and place in a oven safe skillet such as cast iron. Combine the meat, bread crumbs, and egg and shape into 2 inch long ovals. Remove the heated skillet from the oven and drizzle a little olive oil to coat the bottom of the pan. Place the kofta into the pan and return it to the oven. Bake for about 10 minutes, rotate the kofta once, until almost cooked through. Turn on the broiler and place the pan under for a minute to sear the kofta. Serve warm.