Wednesday, January 19, 2011

Roasted Cauliflower - The Little Black Dress

There is nothing like roasted vegetables in the dead of winter and cauliflower is probably my all time favorite. In fact, it's my little black dress... you can dress it up to match any ethnic mood you happen to be in. Toss the florets it with olive oil and what ever else your heart desires... some minced garlic... some smoked paprika... a pinch of red chili pepper flakes... some dried herbs... the list is only as limited as your imagination. Then roast it in a 400F/200C oven on a foil lined, rimmed baking sheet for 15-20 minutes. Nothing easier, and much lower in carbs than potatoes.

The above is tossed with a Singapore Curry Blend of Spices from Epices de Cru/The Spice Hunters and distributed here in Halifax every Saturday at the Old Brewery Farmers Market by Costas and his lovely crew. Check out what I had to say.
I used it as a side dish for a very tasty Grilled Ginger Lime Steak. If you look closelyat the upper left corner, you can just get a peek of my wonderful box of Curries & Masalas from the Islands.

What's your favorite way to dress up a veg?


Goody said...

I wish I could get my hands on a cauliflower that was worth purchasing-I know what I'm growing this year! (Insert rant about lack of decent produce where I live).

To "dress up" carrots, I use a bit of chopped, preserved lemon peel, some olive oil and a sprinkling of parsley at the end. So simple, but the lemon really makes the ordinary carrots special.

Ruth Daniels said...

what a wonderful, magical way to "dress" carrots. And I even have preserved lemons in my fridge! Thanks for sharing.

Joanne said...

I do love me some roasted cauliflower but I really only ever put salt and pepper on it. I think I need to spice it up. Pun intended :P

MM said...

I like roasted cauliflower (and sweet potatoes and potatoes) with tons of garlic and some rosemary. But I'm thinking your idea of smoked paprika is mighty fine!