Saturday, February 1, 2014

indian spiced roasted cauliflower

tender and flavourful
I feel that cauliflower is a vegetable that doesn't get much attention; I don't tend to buy it very much but when I do and prepare it in this way, I remember how much I enjoy it's taste and texture. This easy side dish is a perfect compliment alongside basmati rice and other Indian or Asian inspired dishes.  Use the whole cauliflower as left overs are great for the next day.

what you need:
  • 1 whole head of cauliflower
  • 1 tsp whole mustard seeds
  • 1 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 2 garlic cloves, roughly chopped.
  • 1 tsp red chilli flakes *optional*
  • freshly ground black pepper
  • 1 tbsp butter
  • 1 tbsp grape seed oil
what to do:
  1. Clean and cut cauliflower into small bite size florets.
  2. Preheat oven to 400 F.
  3. In a large dutch oven* on medium heat, melt butter with grape seed oil.  Toast mustard seeds in oil, about 1-2 minutes.  They will become fragrant.  Add garlic, turmeric, cumin, and chilli flakes and stir to avoid burning. 
  4. Add the cut up cauliflower once you smell the spices.  Stir to coat all florets with spices. Add salt and pepper.
  5. Cover the dutch oven with the lid, then transfer to the oven.  Roast for about 15 minutes, until fork tender (but not mushy).
  6. Serve hot and enjoy!
*If you don't have a dutch oven, do this step in a regular frying pan.  Line a baking sheet with aluminum foil.  After step 4, transfer florets to the baking sheet and roast.  You will have a slightly nuttier flavour on the cauliflower and some bits of crunch, which is also really tasty.
tossed with spices on the stove before hitting the hot oven

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