Tandoori Roasted Cauliflower

-
Our friend Arul made this for us one night, and I loved it. And it's so easy to make. Thanks, Arul!

January 2025 update: Laurie roasted cauliflower for us and served it with a peanut dressing. It was so tasty and easy. I added ingredients for that below.

January 2019 update: True Food Kitchen cauliflower is delish, with a tahini-based dressing. Could try tossing some of this in a tahini dressing (added below) and fold in some mint and roasted pistachios.

April 2016 update: My friend Sherry made delicious roasted cauliflower for us last night. She marinated the cauliflower in curry, garlic, and olive oil. It was milder, and delicious. She said "I find that if you break the cauliflower up into smaller pieces and roast a little higher at 425, and watch like crazy (so it doesn't burn), it gets more tender."

Ingredients

1 large head cauliflower, cut into florets
2 T canola oil or olive oil

Spices (or just use curry mix + garlic + salt)
1/2 tsp turmeric (heaping)
1/2 tsp chili powder (heaping)
1/2 tsp coriander powder (heaping)
1/2 tsp cumin powder (heaping)
1 tsp crushed or dry garlic (optional)
1 tsp salt
fresh grated black pepper

Optional Toppings after Roasting

lime zest (optional)
finely grated ginger (optional)
cilantro or mint

Peanut dressing (like Laurie's), guessing at proportions, be approximate and taste!
1 lime, juice from
1 T maple syrup
1 T sesame oil
1 T rice wine vinegar
1T water
1/3 C peanut butter
1 tsp dried ginger
1 tsp dried garlic
1 T soy/tamari sauce

Tahini dressing (like True Food Kitchen's):
1/4 C tahini
2 cloves garlic
juice of half a lemon
4 T veg broth
roasted pistachios (optional)

Instructions

Wash and cut the cauliflower into florets, and put in a colander to dry.
Preheat oven to 400 degrees. Put spices in a bowl and mix; set aside.

Put cauliflower florets in a large Ziploc bag. Add oil and garlic, zip shut, and shake until florets are fairly evenly covered. Open the bag and add about a third of the spice mix; shake again to evenly distribute. Repeat adding spice and shaking until all the spice has been added and evenly distributed.

Arrange in a single layer on silicon or foil on a large rimmed baking sheet. Roast for 30 minutes or until cauliflower is almost soft and some tips are dark brown. Transfer to a platter, with optional toppings.



Popular posts from this blog

Mushroom White Bean Gratin

-
Image
Elsa made this dish for a dinner party a couple of times, served with a salad. It was so good; I loved the rich flavor from the white beans and veggies and crusty bread -- so much that I bought a 6-qt cast iron dutch oven largely so I could try this out. The recipe below I've adapted some to add more veggies and a mix of fresh herbs. Ingredients 1/4 C oil 1 leek (or onion), finely chopped 3 large carrots, cut in 3/4" pieces 3 large celery, chopped (optional) 1 large potato, chopped (optional) (or other root veggies) 10 oz mushrooms, sliced 4-5 cloves garlic, minced 2 T flour 1 C water 3/4 tsp salt 1/4 tsp pepper 1 T tomato paste OR 1 can diced tomatoes 1/2 tsp thyme 1/2 C dry sherry 30 oz white beans (cooked, or two 15 oz cans) 4-5 slices country bread, cut in 1/2" cubes 1/4 C oil (olive or canola) 1/4 C minced parsley OR mix of fresh herbs (basil, thyme, rosemary, sage) chopped Instructions Chop and dice the veggies. Whisk together the flour and water.  Saute onion (with...
Read more

Za’atar Roasted Tofu with Chickpeas, Tomatoes and Tahini

-
Image
Judy and Robert made a variation of this delicious NYTimes recipe for Za’atar Roasted Tofu With Chickpeas, Tomatoes and Lemony Tahini for lunch before we enjoyed a beautiful hike through redwoods at Robert's Regional Recreation Area . Below is a variation close to what they made, and I want to replicate! Ingredients 14 oz firm tofu, drained 1 can chickpeas, drained, rinsed and patted dry 1 pint cherry or grape tomatoes (can also try butternut squash) 1 (8-ounce) bag leafy greens, such as baby spinach, baby kale, arugula, or mixed greens Salt and pepper Marinade: 3 garlic cloves, diced 2 lemons 2T oil 1 1/2 T za’atar dry spice mix  1 tsp dried oregano or marjoram 1/2 cup chopped flat-leaf parsley 2 T soy sauce (for 2nd half of marinade, used on tofu) Dressing: 1/4 C tahini 1 T honey 2T water Farro, barley, wild rice medley, or other grain, for serving Instructions Heat oven to 425 degrees. Cut the drained tofu into 1/2-inch-thick slices. Combine the chickpeas and tomatoes on a half...
Read more

Whole Wheat Bread

-
Image
When we visit Robert and Judy, we often get to sample Robert's latest delicious homemade bread.  Robert shared with me the NYTimes recipe he follows for no-knead bread . He uses this recipe (also below, with whole wheat) with all whole-wheat flour, but suggested that I use some white flour the first time. I bought a 6 qt enamel dutch this week for this purpose, using it for the first time yesterday to make a yummy mushroom white bean gratin . Today I gave the bread a go. It turned out great! Definitely doing this again. Ingredients 1 C white flour 2 C whole wheat flour (or 1 C rye, 1 C whole wheat) 1/4 tsp instant yeast 1 1/2 tsp salt  1 5/8 C water (note: maybe more with whole wheat) Wheat bran or corn bran for dusting optional additions to dough: 1 C chopped walnuts, OR 2 T finely chopped rosemary 1 C kalamata olives Time needed: 18 hours + 2 hours + 40 min Instructions In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be...
Read more