Thought I'd roast some garlicy cauliflower and look what happened, no that is not mold. Can anyone explain this?




All I did was mix together freshly crushed garlic with a little lemon juice, freshly ground pepper, salt and olive oil. I drizzled this over the cauliflower flowerettes and baked in a preheated oven at 350 F. This is what came out. The garlic mixture turned blue. As you can see in the photo, I baked this in a nonreactive container (ceramic).

[img]http://picasaweb.google.com/lh/photo/rP8x6v2tMaLo7sqJJYbhHw?feat=directlink

Garlic turns blue when cooked in certain ways. From this metafilter thread:
http://ask.metafilter.com/54822/Why-has-my-garlic-gone-blue
I found a link to Harold McGee's blog post on the blue garlic phenomenon:
http://news.curiouscook.com/2006/12/curious-cook-in-new-york-times-colorful.html
Hurrah for Harold McGee!