Friday, February 4, 2011

Roasted Cauliflower with Masala

A little spice makes everything nice...even boring cauliflower.  I think cauliflower is the unsung hero of the vegetable kingdom and it way more versatile than people think.  It's also super low in fat, has lots of fiber and vitamins, and can be cooked multiple ways.  Roasting it brings out the natural sweetness, and you can season it to complement any main course.  Roasting the whole head of cauliflower makes for a more dramatic presentation, or cut the florets bite sized for a cocktail party hors d'ouvres.

I truly wish our budget allowed us to eat all organic, all the time, but in the interest of middle-class economics, there is a resource for us!  Dr Weil and the Environmental Working Group have developed a list of items that you DON'T have to buy organic (the pesticide levels were low), and items you MUST buy organic.   Cauliflower (and broccoli) are absent from both lists, so that's up to buyer discretion, so buy from your local farmers market and ask questions!  

Trim head of cauliflower, discarding green parts and stalks (you can turn those into a puree if you'd like), and placing florets in a single layer on a baking sheet.  Drizzle with olive oil, lemon juice, and a little masala (I happened to use Pav Bhaji Masala, but you can try Garam, cumin, curry, turmeric, or whatever spice you have on hand).  Roast at 350 for about 30-40 mins, turning cauliflower over at least once.  

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