Cardamom Roasted Cauliflower
Actually, it’s cardamom, cumin, coriander, chili pepper, peppercorn and red onion roasted cauliflower. It’s easy to make and has wonderful flavors from the Indian spices. The past few months, we’ve seen purple and orange cauliflower at the grocery store and finally tried them in this roasted cauliflower recipe. Wouldn’t you want colorful cauliflower too?
We usually serve the cardamom roasted cauliflower with jasmine or basmati rice. The caramelized red onions are a great compliment to the cauliflower. The onions are crispy, a little oily and are delicious mixed in with the rice.
Ingredients
* 1/4 cup extra-virgin olive oil plus extra for greasing sheet pan
* 3 green cardamom pods
* 1-2 dried red chilies or 1 fresh Thai chili (optional)
* 1 tablespoon coriander seeds
* 1 teaspoon cumin seeds
* 1/2 teaspoon whole peppercorns
* 1 head cauliflower (2 1/2 to 3 pounds) cored and broken into medium florets
* 1 large red onion, halved and thinly sliced
* 1 teaspoon Kosher salt
1. Preheat oven to 425°F. Grease a sheet pan or jellyroll pan with olive oil and set aside.
2. Grind the cardamom pods, chilies, coriander, cumin and whole peppercorns in a coffee grinder or mini food processor until fine. Mix the spices with oil in a large bowl. Add the cauliflower florets and onions and toss to coat. Add additional oil if necessary.
3. Transfer the vegetables to a baking pan, spread evenly. Roast until they’re tender and the onions are caramelized, about 30-35 minutes, stirring halfway through. Transfer to large bowl, sprinkle with salt and toss, adjust salt to taste and serve.
Makes 4 servings as a side dish
[Adapted from American Masala by Suvir Saran]
Posting courtesy of sundaynitedinner.com