Roasted Cauliflower & Celery-Root Hash + Fennel Vinaigrette

October rains call for warm foods, something to comforts us like a warm hug.

And since last week was the final market for the season in Melrose, I was thinking about the warm memories I had made with the community. I needed to leave them with a recipe that would hold us into the winter.

Also, since the kids were coming to the market for a Halloween parade; I had been thinking of foods that can be used to make creepy snacks; and I thought of doing something with cauliflower. Eating ‘brains’ would be fun for the kids and which adult doesn’t like roasted cauliflower? This star ingredient would serve both my purposes, be warm and delicious and provide the creep factor.

Farmer Steve at Dick’s Market Garden had some great cauliflower and celery root, another creepy looking vegetable; along with some fennel and garlic to enhance the flavors, I got to work, pan roasting the two ingredients into a delicious hash.

I loved the hash so much, that this weekend I made some more, and used it in an appetizer for a Halloween party. Don’t you love it when recipes have the ability to be anything you want them to be? I layered the hash with some Dijon mustard, caramelized onions and a couple of heaping spoons of Seven Hills Farmstead’s unbelievable Forest Mushrooms & Truffle Sauce in a puff pastry sheet.

And when I cut them into pinwheels they looked like an ancient mummy’s body unraveling!

It was creepy and delicious.

Note – if you’re making the hash for the pinwheels, skip the vinaigrette so that you don’t make your filling soggy.

Serves 6-8

5-6 cups of chopped cauliflower
2 cups julienned celery root
½ cup fennel root chopped finely
½ cup celery leaves and fennel fronts chopped finely
2 tbs. minced garlic
¼ tsp. salt
¼ tsp. crushed black pepper
1 tbs. cider vinegar
2 tbs. – 5 tbs. olive oil

For Stovetop Roasting:

1. Clean, peel, and chop the cauliflower and celery root into bite sized pieces, for the celery root, first slice the bulb and then julienne the pieces for even cooking and roasting
2. Mince the garlic for the roasting and the vinaigrette
3. When making this stove top – heat 2-3 tbs. of olive oil in a large pan and when hot, stir in about 1 tbs. of the garlic
4. Stir the garlic for 2-3 minutes and then add the celery root and cauliflower, stir and coat with the garlic and oils in the pan
5. Add the salt and pepper and stir on medium-high heat taking care not to let it burn and let all the water from the veggies burn off
6. Stir constantly for about 7-12 minutes, the celery root and cauliflower will start to get tender and also brown and caramelize
7. When still a little crisp but browned, turn off the heat, and add the vinaigrette, stir and let it sit and absorb the dressing

For Oven Roasting:

1. Pre-heat the oven at 375F
2. Lay out the veggies on a sheet pan and drizzle with 2-3 tbs. of olive oil, sprinkle with salt and pepper
3. Roast the veggies for about 20-30 minutes, stirring or flipping them at around 15 minutes caramelize evenly

For the Vinaigrette:

1. Chop the fennel root into a small dice like you would a shallot for a vinaigrette
2. Chop the celery leaves and fennel fronds into fine pieces for the vinaigrette
3. Mince the garlic for the roasting and the vinaigrette
4. Place the chopped fennel, celery leaves, fennel fronds and remaining garlic in a bowl
5. Pour in the vinegar or fresh lemon juice, add some salt and pepper and whisk while pouring in the olive oil
6. Make a vinaigrette to your liking; adding as much of the acidic element you want

For Halloween Pinwheels:

1. Lay out two sheets of your favorite brand of store bought puff pastry on sheet pans – I love the ones from Trader Joe’s, something they carry only during the winter, it has the least amount of ingredients and none of the hydrogenated fats that other brands have
2. Spread 1 tbs. Dijon mustard, 2 tbs. caramelized onions, 2 heaping spoons of Seven Hills Farmstead’s Forest Mushrooms & Truffle Sauce to each sheet
3. Spread about 1-1.5 cups of the cauliflower, celery and fennel hash on each sheet, I skipped the vinaigrette for this version
4. Roll them tight and cut into pinwheels, smoosh the tops as you lay them onto the baking sheets
5. Bake for about 20 minutes at 375F, serve them warm or at room temperature