Feb 14 2009
Roasted Cauliflower with Moroccan Spices
I’m always trying to figure out ways to make vegetables more interesting. Before today, I thought I only liked cauliflower in its raw state. When cooked, to me it was mushy and smelled like a gym sock.
I reminded myself that the roasting process brings out sweeter flavors in vegetables, and can change a food from so-so to delicious. And if other vegetables can taste absolutely sublime when roasted, perhaps cauliflower could too.
So I chopped up a head of cauliflower into flowerets, drizzled them with a little olive oil, and gave a little sprinkle of salt and pepper. Wanting a little more from my new dish, I analyzed the contents of my spice cabinet and settled on a mixture of ground coriander, cinnamon, and cumin. I gave the cauliflower a nice sprinkle of the coriander and cinnamon, and just the tiniest kiss from the cumin.
And then, I gave everything a good toss, spread out the cauliflower on the baking sheet (you don’t want the flowerets to touch), and threw the pan into a 400 degree F oven for about 25 minutes.
I have to say, the sweetness brought out by the roasting, combined with the subtle flavor the coriander and cinnamon imparted resulted in a very appealing taste to this dish. If you’re trying to eat more vegetables, this is definitely a dish you’ll want to try.
