Here’s another question for our child chefs from Sarah Poten, Education and Special Projects Coordinator, Greenmarket (CENYC): “Did you know that Romanesco is a tender variety of cauliflower with a delicious nutty flavor? It’s light green with spiraling fractal-shaped florets that captivate kids and grown-ups alike. Cooking cauliflower in a hot oven concentrates its natural sweetness — think vegetable candy!”

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1 head (2-3lbs) Romanesco cauliflower*
1/4 cup extra-virgin olive oil
2 garlic cloves (optional)*
1/2 teaspoon salt

Serves 4

*Ingredients available at Greenmarket

Cutting board and knife, large shallow baking pan, measuring spoons, measuring cup, wooden spoon, large bowl, garlic press.

Inhabitots note: A great place to score green dinnerware is Preserve. Their line of colorful ‘on the go‘ and ‘everyday‘ tableware is manufactured in the US from 100% recycled #5 plastic (from things such as Brita filters and Stonyfield Farms packaging containers) which is 100% recyclable in return. Preserve also makes mixing bowls, colanders, an interesting Paperstone™ cutting board and toothpicks from sustainably harvested wood (pictured, $4.49 – $24.99 at Preserve).

1) Have a grown-up help you pre-heat the oven to 450 degrees.
2) Wash the Romanesco in the sink. Ask a grown-up to help you cut it into 1 ½ inch florets and place them in a large bowl.
3) Measure the olive oil, salt and pepper and add to the large bowl.
4) If using garlic, peel it, and put it in the garlic press. Hold the garlic press over the large bowl and squeeze the garlic in (use a spoon to help you get it off the press if it sticks).
5) Use the wooden spoon to mix all ingredients together.
6) Empty the bowl into the baking pan and use the wooden spoon to spread it into one layer, then put in the oven and roast until tender and golden brown, about 35 minutes. Have a grown-up stir it occasionally while it roasts.

Romanesco photo by Sionnac