Because it is the prettiest, mildest and most versatile of all the cabbages.
Because, for me anyway, it doesn't do the same awful things to my tummy as the other cabbage cousins do.
It's pretty, and usually has a creamy-color head but you can get it in several other colors, including purple.
It tastes so good, especially when you roast it.
The other day I had a cabbage and a Meyer lemon in the bin. What to do?
Make this incredibly easy side dish for dinner:
Roasted Cauliflower with Meyer Lemon
- 1 medium cauliflower
- 3 tablespoons olive oil
- 2 tablespoons Meyer lemon juice (or use regular lemon juice)
- salt to taste
- Aleppo pepper, cayenne or crushed red pepper
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Wash the cauliflower, trim the ends and break the head up into smaller pieces. Wipe dry with paper towels. Mix the olive oil and Meyer lemon juice in a large bowl. Add the cauliflower pieces and toss the pieces to coat them on all sides. Place the pieces on the prepared sheet, drizzling them with juices left n the bowl. Sprinkle with salt and Aleppo pepper. Roast for 20 minutes, turning the pieces occasionally, or until the pieces are crispy and lightly browned.
Makes 4 servings