It's cauliflower season again - YAY!!
Taking the idea from here, roasted cauliflower with cumin is one of my very favorites. Amy just facebooked me yesterday asking again how to make it - I love sharing with friends!
I think this is a wonderful side with just about anything, especially Indian food.
****
- cauliflower - 1/2 - 1 head, broken into florets
Mix it with (quantities depend on how much cauliflower):
- good glug or two of olive oil
- salt (not too much)
- cumin (I put in quite a lot)
- cayenne pepper (not much)
Mix it all up and then put single layer on a pan.
Roast at about 400 degrees for about 40 minutes (flipping midway). I like mine really well done. Unfortunately it shrinks so much, but alas. And truth be told, no matter how much I make there are rarely leftovers. I have been known to stand at the oven and just eat the entire head of cauliflower - it's THAT GOOD. And cauliflower is super good for me, as is cumin.
Mmmm, I shall have to try roasting cauliflower florets in my little, cold, not New Orleans kitchen this winter. I love doing this same preparation with curry powder, and then grilling the seasoned cauliflower slices...though my chili is begging for some cumin roasted cauliflower now. ;)
ReplyDeleteAnd Heidi, thanks so much for your sweet words on my crappy 2009/friends post. I'm so sorry that you're dealing with the same crap. It's really hard to believe that people pull the "We're not best friends anymore, and you're not invited to my birthday party" foolishness after we've all surpassed the age of 25, but you're right...less friends who you can really count on are better than more friends who won't stick around. Here's to a fantastic 2010, my friend.
Ooo - curry-grilled slices sounds mos fab. Will have to try!
ReplyDelete