A previous post featured a recipe for a spice mix foreign to most Americans - Ras-el-hanout. On the accompanying video, I mentioned a few ways to use the mix. One of these was on roasted cauliflower or Brussel sprouts. Since it's officially fall, I figured it was time to share my recipe for roasted cauliflower. It is the most delicious cauliflower I've ever had - hands' down. You can use the same recipe to roast Brussel sprouts and lots of other fall and winter veggies. You can also leave out the spice mix and just season with salt and pepper for a more basic dish. Enjoy!
|Dinner tonight: Red Quinoa, Ras-el-hanout Roasted Cauliflower and Edamame with Sun-dried Tomato and Red Pepper Spreads|
Really Delicious Roasted Cauliflower
1 large head cauliflower broken up into 1-2 inch florets
3 tablespoons olive oil
1-1/2 tablespoons lemon juice
1 tablespoon sliced garlic (about 5 cloves)
2 tablespoons spice mix (curry powder, ras-el-hanout, etc.)
1. Preheat oven to 500 degrees Fahrenheit.
2. Spread cauliflower out in a single layer in a roasting pan. Drizzle with olive oil and sprinkle with lemon juice and spice mix.
3. Scatter garlic over the cauliflower and then toss or still well to coat cauliflower with all of the ingredients.
|Ready for the oven|
4. Roast for approximately 20 minutes or until cauliflower is staring to brown and there are crunchy bits on the bottom of the pan. Stir a few times during cooking to ensure even cooking and prevent garlic from burning to the bottom of the pan.
|What cauliflower looks like when it's finished|
© Chef Michelle Hauser, MD, MPA