A few weeks ago, one of my blogger friends sent me a message encouraging me to go to foodiefights.com. This is a battlefield for competitive bloggers. I don’t like to think of myself as competitive, but who am I kidding? I’m a surgeon. We were born competitive. We dream competitive. I had to do it.

Previous battles have been lemon and potatoes, and rhubarb and coriander. These do not sound so difficult to me. Unfortunately, they asked me, when I signed up for this month’s battle, what food would I throw into the ring. Cauliflower?! I had so much of it in the refrigerator I did not know what to do with it. I belong to an organic food club, and cauliflower and apples have been heavily featured lately. Someone else came up with the raspberries, trust me. What a combination. It set me quite a challenge.

I thought about it a lot. I knew I could easily make a cauliflower slaw with raspberry dressing and be done with it. But, well, did I mention that I’m a surgeon? I can’t just take the easy way out. I needed to come up with something creative, different, unexpected. I hashed over ideas. Could I make cauliflower into a dessert? How about gnocchi, ravioli, a souffle? Ice cream? I’m sure any of these would have worked out. But could I get anyone to eat cauliflower ice cream with raspberry sauce?

On Saturday, inspiration hit. I had been wanting one of those mini cheesecake pans for weeks now. I looked for it at Sur la Table, Target, the King Arthur website. No luck. Even Williams-Sonoma’s website no longer had it. So I went to the Williams-Sonoma in Coral Gables this weekend, to see if they still had one. And they did! And that’s when it came to me – cheesecake! Cauliflower cheesecake. Not sweet. Not heavy. Mini ricotta-cauliflower cheesecakes. But how to include the raspberries? A sauce would be possible, but, well, lame. And how could I be sure it would go well. Be truly delicious. I was not seeking to just meet the criteria, but to create a dish worth eating and enjoying.

So, here it is: a triple-layer ricotta cauliflower mini cheesecake. And believe me, it was delicious. The flavors went well together. It was pretty. It smelled amazing while it was baking.

I made home-made ricotta, because I had been dying to try it since the Daring Cooks challenge made ricotta gnocchi (no, I did not participate this time around, but expect upcoming participation!) You don’t have to. I feel certain grocery store ricotta would be fine. But, really, it was so easy, I’d do it again in a heartbeat. In fact, the next time I make gnudi, I will definitely make it.

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I grew up in New England, and have only lived anywhere else for about 5 years. You would think I would have eaten ramps before in my life. Especially at Girl Scout camp, where I tried fiddleheads a few times. But no, I wait until I move to Florida, where they don’t grow, to decide I would like to try them. Of course, for a long, long time, I did not eat leeks, onions, scallions, any of those things. Thank God my tastes have changed.

So, anyway, it’s ramp season, but they do not grow in Miami. So, I mail-ordered some from Earthy Delights. I’m sorry, I know it wasn’t very locavore of me. But they are healthy! They have vitamins C and A, iron, fiber, and all those nice anti-cancer sulfur compounds.

This month’s Bon Appétit had some great recipes. I found a few other great recipes, and I made one up – Gnudi with Tomato, Pea, and Ramp Sauce. So I thought I would share them with you.

Ramps and Buttermilk Biscuits with Cracked Coriander

Ramp and Sausage Risotto

Scrambled Eggs with Ramps, Morels, and Asparagus

Seared Salmon with Linguine and Ramp Pesto

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Gourmet magazine

This is a new feature that I intend to update regularly, with links to the recipes I tried out from other bloggers and how it went.

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