Spiced Roasted Cauliflower
Walnut, Cilantro, Mint, Kaffir Lime, Pink Peppercorn
I’m channeling my inner Ottolenghi, move over steamed white cauliflower. The king of vibrant vegetable dishes, Chef Ottolenghi often chooses a single ingredient then enhances it with various herbs, spices, and other exotic flavors. Here – mustard, fennel, and cumin seeds are toasted in olive oil. Then turmeric, hatch chile powder and dry mustard are whisked in. Cauliflower is tossed with the spice mixture and roasted until it begins to caramelize. Roasted walnuts add nutty rich notes. A huge handful of cilantro and mint add a fresh bright herbal character. Kaffir lime shards and crushed pink peppercorns bring the magic. The humble cauliflower side dish, is now kicked to the curb and dressed to kill…
Spiced Roasted Cauliflower Recipe
Toss florets from one large head of cauliflower with olive oil. Season with salt and pepper. Roast in a single layer in a 425° oven for ten minutes.
Remove from the oven and toss with the spice mixture, then return to the oven and cook for another 15 minutes or until the cauliflower starts to caramelize.
- 2 T. olive oil
- 1/4 t. mustard seeds
- 1/4 t. cumin seeds
- 1/4 t. fennel seeds
- 1/2 t. turmeric
- 1/2 t. chili powder
- 1 T. dry mustard
Heat oil over medium-high heat. Add mustard seeds, cumin, fennel, and cook for a minute or two. Add turmeric, chile powder, dry mustard and stir to combine.
Chop a couple large handfuls of mint and cilantro. Slice two kaffir lime leaves into fine shards. Crush just a few pink peppercorns with the flat side of a knife. (Only use a few pink peppercorns so as not to overpower the other flavors). Mix mint, cilantro, kaffir lime and peppercorns together.
Place roasted cauliflower in a serving bowl. Add chopped roasted walnuts. Then top with the herb mixture.
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