Monday, February 27, 2012

Roasted Cauliflower - Indian Inspired



One of our favorite Indian dishes is Gobi Aloo, or cauliflower with potatoes in English. Cauliflower and Indian spices, like Garam Masala, meld so beautifully together. Like peanut butter and jelly baby. Garam Masala is a mixture of coriander, cumin, ginger, red chili or various peppers (red, black, white), cloves, cinnamon, bay leaves, and pepper. Traditionally, the seasoning blends are toasted and then ground together. For lazy cooks, such as myself, commercially prepared versions are available. You're more likely to find a higher quality blend (for a fraction of the price) in an Indian grocer, but your neighborhood one will have one in the spice aisle as well.
This wanna be side dish didn't make it onto the dinner table; Dan and I gobbled it up standing in the kitchen as a snack. It really is that good! I threw on the cilantro mostly because I had a bunch still in the fridge. If you don't have any, you could sprinkle dried cilantro or leave it out. The garam masala spices will add enough, but the cilantro gives it that fresh compliment to the warm golden roasted cauliflower. 

Roasted Cauliflower - Indian Inspired

2 bags of steam-in-the-bag cauliflower florets (or 1 medium head if you feel like chopping and saving a buck)
1 - 2 tablespoons canola oil
1 heaping teaspoon garam masala
1/8 teaspoon salt

1. Preheat oven to 400 degrees Fahrenheit.
2. Place cauliflower florets on cookie sheet or oven safe baking dish. Toss with oil and seasoning until evenly coated.
3. Bake for 35-45 minutes until cauliflower turns golden brown. Enjoy! 

Hope your cauliflower makes it to the table. :)




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