I bought some cauliflower from the farmer’s market the other day. Roasted cauliflower is one of the most simple and enjoyable dishes to make. I could eat it just on its own. It’s also so versatile that depending on the dish you can adjust which seasonings you use and ‘accessories’ to combine it with. I was in a Mediterranean sort of mood last night, and this is what I came up with. It was outstanding.
I first roasted the cauliflower with a sliced yellow onion for an hour at 425.
I tossed them with a mixture of:
1 tsp. ground cumin
1/2 tsp. tumeric
1/2 tsp. red chili flakes
1/2 tsp. sea salt
fresh ground pepper
3 tbsp. grape seed oil or olive oil
(amounts varying depending on size of cauliflower head..mine was rather small)
While this was roasting, I toasted some pine nuts for a minute in the oven.
I cooked a package of whole wheat spaghetti, and made a tzatziki sauce.
Tzatziki sauce recipe, pretty common; here was mine:
1 cucumber peeled, seeded and shredded
Toss the cucumber with sea salt and let sit for 20 minutes; then drain excess water, and combine with:
1 cup nonfat plain Greek style yogurt
zest of one lemon and 1 tbsp. lemon juice
sea salt & fresh ground pepper
1 tbsp. olive oil
2 cloves of garlic, finely chopped
1 tbsp. fresh mint, finely chopped
I tossed half the package of spaghetti with the roasted cauliflower and onion (including the oil & remaining seasoning from the roasting pan) topped with toasted pine nuts and sprinkled with some
Source: citygardenlife.com (defunct blog)
