Tuesday, September 02, 2014

Spiced Roasted Cauliflower

I wanted to roast some cauliflower and was thinking about what spices I wanted to use.  I love it roasted with za'atar but had just made za'atr bread for a potluck dinner and had used it all for that.  I also like it roasted with cumin and coriander so I decided to go in that direction.  So I decided to go with a more Indian-spiced theme, but I wanted more than the cumin, coriander and turmeric combination I usually use with roasted vegetables so I basically pulled out the entire army of basic Indian spices.

The result was spectacular.  The spices blended together perfectly and provided a fresh, vibrant flavor to the cauliflower.  This is a dish that is sure to wow even the most jaded palate.
 Home Cookin Chapter: My Recipes

4 servings

1 large head cauliflower
1 tsp sea salt
2 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1 tsp spanish smoked paprika
1 tsp amchur (optional)
1/4 tsp cayenne, or to taste
3 Tbsp extra virgin olive oil
Preheat oven to 425°F. and line a large baking dish with parchment paper.

Cut cauliflower into large florets and place into a large bowl. Add the salt and rest of the spices. Add the olive oil and mix well.

Spread the cauliflower out on a rimmed baking sheet that has been lined with parchment paper. Place the baking sheet on a middle rack in the oven and bake until the cauliflower is just soft, 25 to 30 minutes. Be careful not to overcook it.


Exported from Home Cookin 8.58 (www.mountain-software.com)

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