Monday, April 05, 2010

Roasted Spiced Cauliflower (or Veggies)

I have been making these veggies about once a week since we were served it at a church Valentine's dinner. The gal from church was gracious enough to share her recipe and I just adore my vegetables fixed like this.
1/4 C. olive oil
1 t. garlic salt
1 t. curry powder
1/2 t. ground cardamon
1/2 t. ginger
1/4 t. cayenne
1/4 t. pepper
1 Large head cauliflower (about 2 pounds) cut into florets*
I sometimes do a veggie medley and use 1/2 a cauliflower, a stalk or two of broccoli, a couple carrots cut into thick slices. You can also add leek, onion, or mushrooms.
Preheat oven to 450. Lightly grease a pan with oil. (9x13)
Combine olive oil with spices, toss together with veggies. Mix well. Spread veggies in a single layer in pan. Roast for about 20 minutes, stirring occasionally til tender crisp and a bit browned.

Notes: I dump my veggies on my silpat to roast and it works wonderfully. My oven may run a bit hot, they are usually done in 12-15 minutes. I also cut back a bit on the spices. I usually double the vegetable amount for a family of 5 (plus we like leftovers) and double the oil to 1/3-1/2 cup, but still use the same measurements of spices. Otherwise, it is a bit too overpowering for the kids. If you don't care for a spice, just leave it out! I don't have any cardamon, so I have been making them without and they are just as wonderful.

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