When my co-worker Julie Smith showed me the grocery ad with orange and purple cauliflower, I was very surprised. I thought it was cauliflower dressed in disguise for Halloween.

Maybe this isn’t new to some, but it certainly was to me. After a little research, I think I may seek out these new varieties when shopping.

Nancy Berkoff shared all the info I needed to decide it’s a healthy idea to pick these colorful choices.

The purple cauliflower, high in vitamins A and C, cooks faster than its white counterpart, and, once cooked, has a milder taste. Don’t be surprised when it changes from purple to green when cooked.

The orange cauliflower also contains high levels of vitamin A as well as beta-carotene. This vegetable is worth eating for its vitamin A content alone. It’s about 25 percent higher in vitamin A than white cauliflower and is very similar in taste.

You have probably seen the green cauliflower available earlier. I’ve used it a couple of times and always been pleased with the results. A cross between broccoli and cauliflower, it tastes slightly sweeter than white cauliflower when eaten raw and tastes more like broccoli when it’s cooked.

After purchasing your cauliflower, whatever color, refrigerate it in a plastic bag and it will stay fresh for three or four days. All these variations can be used in most cauliflower recipes and would really be pretty in a salad or on your veggie tray.

Today is a special day in the Finley household. Happy 31st wedding anniversary to my husband, Chris. Seems like only yesterday we were standing at the front of Union Chapel Church, in front of family and friends, taking a mere 11 minutes to repeat our vows. It’s been a great 31 years.

Some members of the Evans family made a second trip to the Clubhouse inside the Stables in Miami last week for all-you-can-eat crab legs. Our first trip was so great, we couldn’t wait to go back.

This time, I went prepared. I learned that cracking the legs made my hands really sore and slowed me down, so this time I took some small scissors and, voila, I got to that delicious crabmeat in no time. Go hungry and go often.

For those who don’t know, I keep my Christmas tree up year-round and decorate it each month with a different theme. November is of course Thanksgiving so there’s pumpkins and turkeys.

But, there’s also a special ornament that will always be dear to me. My friend Kay Lucas gave me an adorable Elvis ornament, calling it my first ornament of 2009. I couldn’t wait until December to put it on the tree so Elvis is there a little early. Thank you, dear Kay, for thinking of me. It makes me smile each time I see Elvis swiveling on the tree.

This week, I have turned to The Dinner Doctor for some easy recipes. Of course, I picked one calling for cauliflower. The lemon-Parmesan steamed veggies can give you a good variety of vegetables in a fast side dish. Mix up the colors for a real conversation dish.

Beef tenderloin is one of my favorite entrees and the fast-roasted recipe is a sure-fire way to get a delicious tenderloin. The book warns that the 475-degree oven may create enough smoke to set off your smoke alarm, so be warned. The center will be medium-rare and the ends will be a little more done.

For dessert I turned to my friend Nancy Dymott, of Carthage. The almost heaven white chocolate sauce recipe is one Nancy tweaked and made microwave friendly. She doesn’t know how long it keeps in the fridge because they eat it too fast.

She says fresh fruit can be used instead of frozen, if desired, and a slice of angel food cake on the bottom of all that goodness is an option. She also pours the sauce over chocolate chip ice cream. Use your imagination. I think I’ll just take a spoon and eat the warn sauce right out of the bowl.

Have a wonderful week and happy eating!



Lemon-Parmesan steamed veggies

16 ounces broccoli and cauliflower florets and sliced carrots

Pinch of salt

2 tablespoons shredded Parmesan cheese

1 teaspoon freshly grated lemon zest

Black pepper

Place medium saucepan filled with 1 inch of water over high heat. Cover and bring water to a boil; add vegetables and salt. Reduce heat to low, cover and let vegetables steam 3 to 4 minutes. Remove pan from heat, drain, and sprinkle with cheese and lemon zest. Season to taste with pepper. Toss vegetables and serve at once. Serves 4 to 6.



Fast-roasted beef tenderloin

4 tablespoons butter, at room temperature

1 (5 pound) trimmed beef tenderloin

2 teaspoons garlic salt

1 cup sour cream

2 tablespoons prepared horseradish

Preheat oven to 475 degrees. Massage the butter into the beef and sprinkle it on all sides with garlic salt. Place beef in a shallow, aluminum foil-lined shallow roasting pan. Bake the beef for 15 minutes, then turn the oven off. Let the beef continue to sit in the over for 15 more minutes. Remove the pan from the oven; tent it with aluminum foil. Let the beef rest 30 minutes before carving. Meanwhile, mix the sour cream and horseradish together. Slice beef and serve with horseradish cream. Serves 8 to 10.



Almost heaven white chocolate sauce

1 (12 ounce) package white chocolate chips

8 ounces heavy cream

1 tablespoon vanilla

1 (16 ounce) package frozen berries

Microwave chips in a bowl for 1 minute then add cream and vanilla. Microwave another minute and stir well. If pieces of chips remain, microwave 30 seconds more. Remove berries from freezer about 5 minutes before serving and place on individual serving plates. Ladle warm sauce over berries and serve. Serves 4.

Address correspondence to Cheryle Finley, c/o The Joplin Globe, P.O. Box 7, Joplin, MO 64802.