Exotic, warm Indian spices raise cauliflower from a “blah” to spectacular.
INGREDIENTS:
4 tablespoons ghee or olive oil
1 teaspoon cumin
1 tablespoon Garam Masala or a tandoori spice blend
1/2 teaspoon salt
1/4 teaspoon cayenne pepper, optional
1 head cauliflower, rinsed, cored, and cut into 2-inch pieces
METHOD:
Preheat oven to 425°F.
In a mixing bowl, combine the ghee or olive oil and spices, and whisk until blended. Toss in the cauliflower and toss gently to coat completely with the ghee and spice mixture.
Distribute evenly on a parchment-lined baking sheet, and roast for 35-45 minutes, or until the cauliflower stems are tender, and the edges are lightly caramelized and golden.
YIELD: Serves 4-6
