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:
Cardamom-Roasted Cauliflower
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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...