Well....the tomatoes are gone, the corn is over. But wait........apples, more varieties than we can imagine and spring greens as well as the repeat of broccoli and cauliflower. We forget that Fall also provides delicious local produce.
I had a version of this recipe at Zahav in Philly. Its easy to make and is spicy and bold. Enjoy!
• 12 cups cauliflower florets (from about 4 pounds cauliflower)
• 1 large onion, peeled, quartered
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 3/4 cup olive oil
• 1/2 cup red wine vinegar
• 3 1/2 teaspoons curry powder
• 1 tablespoon Hungarian hot paprika
• 1 3/4 teaspoons salt
• 1/4 cup chopped fresh cilantro
Preparation:
Preheat oven to 450°F. Place cauliflower florets in large roasting pan. Pull apart onion quarters into separate layers; add to cauliflower. Stir coriander seeds and cumin seeds in small skillet over medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle. Place seeds in medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle with pepper.
Roast vegetables until tender, stirring occasionally, about 35 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven 10 minutes, if desired.)
Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.
This article was submitted by Marc BrownGold of JustEat by BrownGold.
Superior Woodcraft is a local custom cabinet maker from Doylestown, Pa - the heart of Bucks County.
Marc BrownGold
267-247-2605
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