STEAM-ROASTED INDIAN-SPICED CAULIFLOWER

Recently I blogged about a new way to roast veggies that stole my heart. At that time, carrots were the star of the show. Now, I share my second experiment with the method, following a recipe from the same issue in Fine Cooking, applied to cauliflower. A couple of tips are important for maximal deliciousness. First, do not cut the florets too small, keep them a bit chunky. Second, make sure to leave a flat, large side when you cut them. That will provide better browning during roasting.  The roasted cauliflower is finished with a mixture containing a lot of ginger and other Indian spices. Read my thoughts about it in the comments.

steam-roasted-cauliflower

STEAM-ROASTED INDIAN-SPICED CAULIFLOWER
(adapted from Fine Cooking magazine)

1 large head cauliflower cut into very large florets, florets halved lengthwise to make flat surfaces
5 Tbs. vegetable oil, divided
Kosher salt and freshly ground black pepper
1 tsp ground coriander
2 Tbs. minced fresh ginger
1 tsp. ground turmeric
pinch of ground cayenne pepper
1 Tbs. fresh lemon juice

Position a rack in the center of the oven and heat the oven to 450°F.

On a large rimmed baking sheet, toss the cauliflower and garlic with 3 Tbs. of the oil, 3/4 tsp. salt, and a few grinds of black pepper. Arrange the florets flat side down in a single layer. Cover tightly with foil and transfer to the oven to steam for 10 minutes.

Carefully remove the foil, rotate the baking sheet, and roast until the bottom side is nicely browned, 10 to 15 minutes. Flip the cauliflower and continue roasting until just tender and deeply browned, 10 to 12 minutes more.

Meanwhile, heat the remaining 2 Tbs. oil in a small skillet over medium-low heat. Add the ginger and cook, stirring, until fragrant, about 1 minute. Remove from the heat and stir in the coriander, turmeric, and cayenne. Swirl in the lemon juice.

Transfer the roasted cauliflower to a serving bowl. Add the spice mixture, and toss gently. Season to taste with more salt, if needed, and serve.

ENJOY!

to print the recipe, click here

caulicomp

Comments: Once again I found the method wonderful to deliver perfectly roasted cauliflower florets. Now, about that spice mixture. I notice quite often these days that many recipes follow what I like to call The Ottolenghi Path:  they call for the addition of many spices and herbs to a dish, often in unexpected combinations. That is not necessarily a bad thing, he is for sure a gastronomic genius, but there is also something to be said about a simply roasted veggie, with a smidgen of olive oil, salt, pepper, and perhaps a single added spice. Of course, cookbooks, magazines, cooking shows, they all need to come up with clever, exotic ways to make food, otherwise, why would we bother paying attention to them, right?  Anyway, in this particular recipe I felt that the addition of the sautéed spices plus the lemon juice messed up slightly the texture of the roasted cauliflower, and also overpowered its flavor a bit. Granted, it made the dish feel more festive. But, if you are in the mood for a classic approach, omit it all, roast it, and serve it as it is. You won’t be disappointed. I will be steam-roasting cauliflower again and again, either in its natural state, or using this recipe with the following modifications: cut the ginger by half, keep the turmeric and coriander, add some lemon zest, and omit the lemon juice and cayenne. That might be a real winner for me.

steam-roasted-cauliflower-from-bewitching-kitchen

 

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

ONE YEAR AGO: Creamy Zucchini-Mushroom Soup

TWO YEARS AGO: Ken Forkish’s Pain au Bacon

THREE YEARS AGO: Carrot and Cumin Hamburger Buns

FOUR YEARS AGO: Potato Galettes a l’Alsacienne & Book Review

FIVE YEARS AGO: Caramelized Carrot Soup

SIX YEARS AGO: Miso-Grilled Shrimp

SEVEN YEARS AGO: Pain Poilane

CAULIFLOWER STEAKS

If you love roasted cauliflower, you will go crazy for this recipe,  a nice variation that keeps the crunchy, roasted bits on the outside, but provides a bit of a textural contrast in its smooth center.  I found this recipe in the book  “You Can Trust a Skinny Chef”, by Allison Fishman.  Nice cookbook, by the way, full of little tips to reduce the calories of recipes without compromising flavor.  Plus, she’s got a great sense of humor, I love that in a cookbook author. Actually, I love that in anyone!  😉


CAULIFLOWER STEAKS
(adapted from Allison Fishman)

1 head of cauliflower
2 Tbs olive oil
1 tsp fresh lemon juice
salt and pepper to taste
smoked paprika

Heat the oven to 425 F.

Remove the tough outer leaves of the cauliflower.  Cut the base so that it can stand up without moving around.  With a sharp knife, carefully cut slices to have ‘steaks’ that are about 1/2  inch thick.    Lay them without touching on a baking sheet covered with aluminum foil or parchment paper.

In a small bowl, whisk the olive oil and lemon juice.  Brush each side of the cauliflower slices with a very thin coating of the mixture.  Season with salt, pepper, and smoked paprika (or use other spices you like).

Place the baking sheet in the oven and roast for 15 to 20 minutes.  Turn the slices around, and roast for 10 more minutes, or until the edges start to brown.

ENJOY!

to print the recipe, click here

(click to enlarge)

Comments:  One head of cauliflower will be enough for two.  If I am not sitting at your dinner table, you might even have a couple of slices leftover. But, if I happen to be your guest, forget it!  I love the stuff…  😉

You can vary the dry spices sprinkled on top, cauliflower goes well with many flavors: curry, cumin, chili pepper, coriander…  just use whatever matches the rest of your meal, and appeals to your taste buds.

ONE YEAR AGO:  Stir-Fried Chicken with Creamed Corn

TWO YEARS AGO:  Puff Pastry for the Party

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine