Andrea Bemis and her husband started farming in the upper Hood River Valley near Parkdale in 2012.
In her spare time – between growing 6 acres of vegetables to supply Tumbleweed Farms CSA subscribers, a weekly farmers market, and restaurant kitchens – Andrea wrote a couple of cookbooks. And she had a baby.
Her newest, Local Dirt, offers stories and recipes about cooking with products grown and caught around the Pacific Northwest. Andrea’s recipes coax lots of flavor from a handful of ingredients, and her creative takes on traditional classics make the familiar seem new.
Photo via @andreabemis
What You'll Need
For the shopping list
- 1 head cauliflower, chopped, stem and leaves included
- 3-4 cloves of garlic
- 2 teaspoons of cumin
- 1 teaspoon of black pepper, freshly ground
- 1 lemon, zest and juice
- Chopped parsley or mint for garnish
From the kitchen
- 1 Food Processor
- 1 Chef's Knife
- 1 Cutting Board
- Measuring Cups
- Measuring Spoons
"This simple spread combines one of our favorite things, roasted cauliflower, with the flavors of the Levant."
~ Jim Dixon, founder Wellspent and Real Good Food
What you'll have to do
Coarsely chop the cauliflower into pieces about 3/4 inch thick. Spread onto a sheet pan, drizzle with olive oil, and roast at 400F until lightly browned, about 20 minutes.
Peel the garlic cloves, and combine with other ingredients in a food processor, blitz until smooth. Taste and add salt if needed.
Spread onto a plate, top with chopped herbs, and drizzle with olive oil.
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