November 19, 2017
photo credit - Jennifer Schmidt
My favorite way to prepare vegetables is to roast them. Cauliflower is so versatile and satisfying, and such a fun vegetable to experiment with new spices and flavors. The spice mix in this recipe is a blend that I originally made for using in lentil soup, and discovered that I like this more than I like using curry powder. Curry has a pungent tang, and this blend, while more mellow, is pleasingly aromatic and a bit more versatile.
I love studying the health benefits of herbs and spices, and the spice mix that we’re using in this recipe packs a healthy punch. Here are some of the ways you’ll benefit from adding these spices to your dishes:
As Hippocrates once said, let food be thy medicine, and medicine be thy food.
Let’s take this conversation into the kitchen.
Pre-blend your spice mix so it’s ready to use for this and other recipes.
You will need
Preheat oven to 400.
Break a large head of cauliflower into florets and spread in a large pyrex baking dish.
Drizzle the olive oil over the florets and toss to coat. You can use more oil if you like.
Sprinkle the spice mix, salt and pepper over the cauliflower. Next, sprinkle on the vegetable broth and a squeeze of lemon juice over the cauliflower, then toss again to make sure the florets are coated with the seasonings on all sides. Taste to make sure there is enough salt and seasoning, and adjust as needed.
Bake for 7 to 10 minutes, and check up on the progress. Stir to make sure the veggies are baking evenly.
Allow it to bake another 7 to ten minutes, until the florets are beautifully golden and tender.
Transfer to a serving dish, and toss with the chopped cilantro.
Have a happy and healthy Thanksgiving!
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