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
Time to table: 55 minutes
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!