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Posts Tagged ‘cauliflower’

I vividly remember my first taste of roasted cauliflower. At the tender age of 23, I had just started my First Big Cooking Job, and among my marching orders was to help prep the sides that went with main dishes. One of these was honey garlic cauliflower, roasted at high heat until caramelized, and it tasted like candy.

Sadly, I’m the only one in my household who really likes cauliflower, which means I cook it rarely – and even then, I have to cook it with enough other stuff so that Andy can begrudgingly eat one or two pieces and then eat something else. Tonight, while cooking dinner, I found a small head of cauliflower calling out for my attention, and I decided to improvise.

With awesome results. Look at those caramelized bits!

 

This could be considered a kind of cheater’s Aloo Gobi. You par-cook the veg, toss them into a mix of curry-spiced yogurt, and roast until crispy and golden brown. Even Andy agreed they were fantastic. I plan to make this again and again.

 Indian-spiced cauliflower and potatoes 
Serves 4 as a side dish; takes approx. 45 minutes from start to finish

Heat the oven to 450F.

1 small head of cauliflower, cut into large florets

1 large potato, cut into 2-inch chunks

¼ cup yogurt

1 tbsp. olive oil

1 tbsp. curry paste (I used Patak’s Madras Cumin and Chili sauce)

½ tbsp. turmeric

2 cloves garlic, minced

1/2-inch piece of ginger root, minced

generous pinch salt

pinch cayenne

Fill a medium-sized saucepan with water, add a pinch of salt, and bring to a boil. Add the potatoes and cauliflower; the cauliflower will float to the top, making it easier to remove (since it cooks faster.) After the cauliflower has cooked for 5 minutes, remove them from the pot and set aside. Continue cooking the potatoes until they can be easily pierced with a fork.

While this is happening, grab a large mixing bowl and combine the yogurt, oil, curry paste, turmeric, garlic, ginger, salt and cayenne.  Toss in the semi-cooked cauliflower and potatoes and toss to combine. (It should smell heavenly.) Spread the vegetables out on a parchment-lined cookie sheet and bake for 30 minutes. Mix them up about halfway through the cooking time so they can brown evenly.

They should look like this:

Devour at will.

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