The days are getting a little chillier. (Sorry east coast I know my being cold here is nothing compared to the blizzard there!!)

I like to produce that is in season to help educate kids on how food grows sustainably. Plus, foods taste better when they are in season (as opposed to apples sitting in a warehouse for months)

Color and texture are by far the main deterrents to children when it comes to eating. When you roast a whole cauliflower like this, it has that crispy golden brown appearance that is more enticing for a child to “try”

One of the most important things is don’t pressure your kids to eat and don’t react. It is the battle between parent and child that results in food resistance. Modeling and exposure is key. Don’t focus on if your child is eating. Focus on your own enjoyment on the food and share it in conversation. Talk about where Cauliflower comes from and how it grows above the ground and even make an activity out of it.

Whole Roasted Cauliflower with Salsa Verde Recipe

1.5 lb head of cauliflower, stem and leaves trimmed

1 cup of extra virgin olive oil

Salt to taste

Preheat the oven to 350 degrees. Using a cast iron pan on medium flame, heat the oil up to 350 degrees and add your entire cauliflower, stem down side down.

Carefully baste the cauliflower with the olive oil until the surface is well drenched with the oil. Season lightly with salt and insert the cauliflower into the oven.

Check the cauliflower every 10 minutes and baste the cauliflower with the olive oil everytime you check it. The cauliflower will be ready when the outside is golden brown and crispy while the inside is tender. The total cooking time is approximately 30-45 minutes.

Slice the cauliflower lengthwise for steaks, dress with salsa verde and serve hot.

Salsa Verde Recipe

½ cup of extra virgin olive oil

2 tbsp of capers

1 shallot minced

2 cloves of garlic minced

1 lemon zested and juiced

1 tsp of red chili flake

1 cup of italian parsley leaves

¼ cup of sweet basil

¼ cup of mint

Salt and pepper to taste

Blend all the ingredients on low speed until the ingredients are well mixed but not homogenous and pureed. You want to see small flecks of each ingredient in the sauce.