Tuesday, December 6, 2016

Roasted Cauliflower with Indian Spices

Cauliflower doesn't have to be bland, especially if you saute or roast it with a drizzle of good quality oil and some flavorful seasonings, especially Indian spices such as cumin, turmeric, coriander, brown mustard seeds, and chile. Add some fresh-squeezed lime or lemon juice and a sprinkling of chopped cilantro for garnish on the finished dish and you'll have yourself a fab veggie/side/appetizer. 

1 head of cauliflower cut into florets (or 2 lbs. of packaged cauliflower florets)

1 tsp. kosher salt
1 1/2 tsp. ground cumin
1/2 tsp. ground turmeric
3/4 tsp. ground red chile (cayenne pepper)
1 tsp. ground coriander
1/2 tsp. black pepper
1/2 tsp. garlic powder
1 tsp. brown mustard seeds
4-5 tbsp. vegetable oil

2-3 tbsp. fresh lime or lemon juice
2 tbsp. chopped fresh cilantro for garnish
Extra lime or lemon wedges for garnish

1. Preheat oven to 400F.

2. Place the cauliflower florets into a large bowl and add the remaining ingredients. Toss lightly until combined. Spread the florets onto a foil-lined baking sheet in a single layer.

3. Roast the cauliflower for 35-40 minutes, turning over about every 10 minutes with a spatula.

4. When the cauliflower florets are browned and al dente, remove from the oven. Toss with 2-3 tbsp. of fresh lime or lemon juice.

5. Plate the cauliflower on a serving platter. Garnish with chopped fresh cilantro and extra lime or lemon wedges on the side.

6. Serve as a snack, appetizer, or veggie side dish. Great with steamed white rice!

2-lb. bag of cauliflower florets.

Toss the florets with the seasonings and vegetable oil and place on a foil-lined baking sheet 
in a single layer.

Seasonings: Brown mustard seeds, ground cumin, black pepper, garlic powder, ground coriander, ground turmeric, cayenne pepper.

Roast for 35-40 minutes, turning the florets over every 10 minutes, until golden and tender-crisp.
Sprinkle with 2-3 tbsp. lemon or lime juice.

Plate and garnish with chopped fresh cilantro and lemon or lime wedges on the side.

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