Day 303: Roasted Cauliflower & Tomato ♥

A fresh take on roasted cauliflower, adding Indian-style spices and a touch of heat. Gorgeous!

~recipe & photo updated 2010~

2005: Oh so waaaay back on Day One, I roasted cauliflower and called it yummy. But this version, spiked with Indian-style spices and pepper, is spectacularly yummy. February tomatoes being what they are, I nearly skipped them but am glad I didn't. The tomatoes add moisture, texture contrast and a bit of acid that pairs beautifully with the creamy cauliflower.

NUTRITION NOTES Low-carb seekers, this is a great vegetable for you. Weight Watchers too, only 1 point when made with oil and 0 points when made with stock. Next time, I'd try a no-fat version, using stock to moisten the cauliflower and distribute the spices and tomato.

2010 Update: Call me pleased when a recipe I loved way-back-when in the first year of A Veggie Venture tastes just as good -- better? -- again. The tomatoes, the jalapeño, the spices, they all add to the mixture, making it more than the sum of its parts. I've also learned the importance of a touch of oil when roasting vegetables. They will "cook" with just stock to moisten but they won't develop the crusty caramelization that is the coveted texture from roasted vegetables.

RECIPE for ROASTED CAULIFLOWER & TOMATO

Hands-on time: 15 minutes
Time to table: 55 minutes
Serves 4

1 tablespoon olive oil
2 plum tomatoes, diced
1/2 jalapeño, seeded and minced (for the heat-wary, this amount of jalapeno was not even detectable)
1 tablespoon black or brown mustard seeds
1 teaspoon minced fresh ginger (I always use a jar of minced ginger from an Asian market)
1/2 teaspoon ground turmeric
1 head cauliflower, cored, cut in roughly equivalent pieces
Salt & pepper to taste

Preheat the oven to 425F. Stir all the ingredients in a large bowl until the oil/etc are very well distributed (this takes more than a few turns). Turn onto a baking sheet in a single layer and roast for 30 - 45 minutes, stirring every 15 minutes. Serve and enjoy!


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8 comments:

Love roasted veggies and this sounds like a wonderful recipe. Thanks.

Wonderful! Wonderful! Wonderful!

I'm an addict to these pages and recipes :-D
Thank you again for wonderful recipe! Delicious!

I made this dish last night and because I didn't have mustard seed, I just added a tablespoon of Dijon. It was just outsanding. My DH loved it. It's a repeater. If you like cauliflower, you must try this dish.

What did I do wrong? The mustard seed was so bitter, no one could eat it. It burned a little after only 15 minutes which made it even more bitter. I was so looking forward to this dish. I followed the receipe exactly.

Hi Christine ~ So sorry that the cauliflower was a disappointment.

The only thing I can think of is that maybe the mustard seeds were a little dry?

It's also one of those reminders that even 'tried and true' recipes can be off, some times, for some reason that's hard to fathom. I made a fish stew this week that I have made for maybe 20 years, always sweet and good. This time it was good enough, but not GREAT, you know? the good that makes you remember the recipe for another time?

Anyway, wish it had worked for you. I remember loving this cauliflower.

Very impressive site. Compliments to you Alanna. What patience you have. Keep the great work up.

Anonymous ~ Thanks so much for the kind words, a great way to end the week with a smile! All these years later (it will be seven years on April 1) I am still fascinated by the seemingly endless interesting ways to cook vegetables. Just this week I found a GREAT way to cook a bunch of vegetables all at once, a dish that knocked our socks off. Watch for it soon.

But in the mean time -- THANK YOU.

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna