Saturday, November 24, 2012

Roast Cauliflower

A head of cauliflower
Olive oil

Option 1: salt

Option 2: salt, cumin, cardomom, coriander, turmeric, cayenne

13 x 9 baking pan

Preheat oven to 400.

Cut the leaves off the bottom of the cauliflower so you can see the stem.

Cut the big stem off so you can see the florets.

Break up the florets into chunks the size of golf balls.  The ones that won't break you can halve with a knive.

Arrange the florets in the pan with the florets up, ideally with very little of the pan bottom visible (but it's not a big problem if some shows.)

Choose an option:

  • Option 1: Sprinkle the tops with about two tablespoons of olive oil, not worrying about covering everything.  Sprinkle the tops with salt.
  • Option 2: In a little bowl, combine two tablespoons olive oil, half a teaspoon each of salt and cumin, a quarter teaspoon each of cardamom, coriander, and turmeric, and a pinch of cayenne.  Use a fork or a tiny whisk to mix them together really well.  Dribble that over the florets.

Roast for 20 minutes, then poke with a fork.  If they feel like cooked broccoli feels on your fork, take them out.  If not, roast a little longer.  It's really nice if some of them have brown, slightly crispy bits on the bottom.

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