Log in

No account? Create an account
There were never any "good old days" — they are today, they are tomorrow
maybe this will motivate the monkey... 
2nd-Aug-2008 11:27 pm
House facepalm
This is killing me.

Roasted cauliflower is one of our go-to recipes — easy, tasty, healthy, simple, almost impossible to mess up to the point of inedibility. This is one of those recipes that converts vegetable-haters. The monkey, who (admittedly) has come a long way from his previously vegephobic ways but still generally prefers his vegetables chopped into tiny bits and cooked into submission, loves it. The first couple of times I made it, we wound up eating the whole thing straight from the baking sheet while standing in the kitchen, it's that good.

This morning, we bought a beautiful, solid, heavy, creamy white head of cauliflower at the farmers' market.

And just now I found this recipe from Suvir Saran, whose book Indian Home Cooking is probably responsible for launching me onto this Indian cooking kick and is the source of several of my favorite recipes:
clipped from www.suvir.com
Cardamom-Roasted Cauliflower
Serves 8

1/3 cup extra-virgin olive oil, plus extra for greasing baking dish
3 cardamom pods [Lexi note: make adjustments as necessary]
3 dried red chiles (optional)
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon whole peppercorns
1 head of cauliflower (2 1/2 to 3 pounds), cored and broken into medium florets
1 medium red onion, halved and thinly sliced
Kosher salt for sprinkling

Preheat the oven to 425°F. Grease a 9x13-inch baking dish or large gratin dish with olive oil and set aside.

Using mortar and pestle, grind the cardamom pods, chiles, coriander, cumin and peppercorns until fine. Transfer the spices to a large bowl and mix with the olive oil. Add the cauliflower and onions and toss to coat. Transfer the vegetables to a baking dish and roast until they're tender, about 1 hour, stirring every 20 minutes.
Sprinkle with salt and serve.

Note: Coarse kosher salt, or Maldon sea salt, adds a lovely crunch to this otherwise ultra-tender roasted cauliflower.

American Masala Logo
So what's the problem?

The "up" button on the oven controller went *clunk* a couple of days ago, and until we put in a maintenance request and get it fixed, we're limited to baking at 350° or below.

Roasting cauliflower takes a 425° oven.

Hey, maybe this will finally get the monkey to call the manager the way I've been bugging him to for the past couple of days...
3rd-Aug-2008 05:06 am (UTC)
Cauliflower... is one of three veggies i don't (won't?) eat. Brussels sprouts being one of the others.
Not sure why, but B. S. brings up the gag reflex... ack!
I really really want to try this cauliflower recipe, tho, so, can you tell me, how does one choose a properly correct and luscious head of cauliflower?
5th-Aug-2008 12:57 am (UTC)
Just click through to have the mysteries of cauliflower dispelled. *grin*

Oh, and I never liked Brussels sprouts until I tried this recipe from 101 Cookbooks. I got a stalk of Brussels sprouts from the Berkeley Bowl, like this one:

Brussels sprouts on the stalk

Wow. What a revelation — totally different from the bitter, soggy ones I'd had before. I wound up making them for dinner three nights in a row until I'd used up the whole stalk's worth.
3rd-Aug-2008 04:19 pm (UTC)
I don't like cauliflower either, but I am trying hard to broaden my veggie horizons. So ditto the request for cauliflower selection tips.

This recipe sounds damn tasty.
5th-Aug-2008 12:58 am (UTC)
Your wish is my command.
This page was loaded Jun 20th 2019, 5:43 am GMT.