There was a time when it seemed the standard way to prepare cauliflower was to boil it and serve it topped with cheese sauce. Today a quick Google search will bring up many articles with titles like 25 Ways to Enjoy Cauliflower. Not only have the possibilities for this mild-flavoured member of the cabbage family ballooned, we can also find different varieties — orange, green or purple — at farmers’ markets.
Here are two of my favourite ways to enjoy cauliflower. In the first one, the roasting brings out the sweetness of the cauliflower while the spices add zip. In the second recipe, the cauliflower takes on the curry flavour for a tasty side dish or main meal when served over rice.
Spiced Roasted Cauliflower
Courtesy of Best of Bridge Home Cooking by The Best of Bridge © 2015 www.bestofbridge.com Reprinted with permission.
Tired of steamed cauliflower? Try roasting it!
Ingredients
1 head cauliflower 1
2 tbsp. vegetable oil 30 ml
2 tsp chili powder 10 ml
1 tsp ground cumin 5 ml
½ tsp salt 2 ml
¼ tsp freshly ground black pepper 1 ml
Method
Preheat oven to 425°F (220°C). Separate cauliflower into florets. Toss with oil and spread out on a baking sheet. Sprinkle with chili powder, cumin, salt and pepper, then toss to coat. Roast for 20 to 30 minutes, stirring once or twice, until tender and golden.
Serves 4 to 6.
Roasting brings out the sweetness in cauliflower.
Chickpea and Cauliflower Curry
Courtesy of Pulse Canada http://www.pulsecanada.com/
Ingredients
45 mL canola oil 3 Tbsp.
1 small onion, chopped 1
2 cloves garlic, minced 2
30 mL curry powder 2 Tbsp
5 mL cinnamon 1 tsp
5 mL paprika 1 tsp
2 mL cayenne ½ tsp
1 bay leaf 1
2 mL fresh or ground ginger ½ tsp
5 mL sugar 1 tsp
Pinch salt pinch
540 mL can chickpeas, rinsed and drained 19 oz can
1 small cauliflower, cut into small pieces 1
250 mL frozen green peas 1 cup
175 mL reduced sodium vegetable broth ¾ cup
175 mL coconut milk ¾ cup
10 sprigs cilantro, chopped 10 sprigs
Method
Heat oil in a large skillet. Sauté onion and garlic until golden. Stir in curry powder, cinnamon, paprika, cayenne, bay leaf, ginger, sugar and salt. Stir until fragrant, about 2 minutes. Add chickpeas, cauliflower and peas. Stir in broth and coconut milk. Bring to a boil then reduce heat to simmer for 20-25 minutes, or until cauliflower is cooked through. Remove from heat and remove bay leaf. Garnish with cilantro.
- Helen Lammers-Helps