Between the curried barley salad and last week’s risotto, I’ve been cooking a lot of yellow food lately. Now I have another one. But this recipe is totally spring appropriate (cauliflower season!) and absolutely delicious. So I’m ok adding another yellow recipe to the list.
Now, normally, I change recipes. Normally, I find a way to make it more appealing to my palette. Normally, I think I can make it taste better or be healthier. But this is not one of those recipes.
|How can it be bad with such pretty colors?|
My family discovered this recipe a while ago when we first bought the Kosher by Design Entertains cookbook (part of the Kosher Palette cookbook series – a cookbook phenomenon in the Jewish world). It’s been a favorite ever since.
The only adaptation we’ve made is that we cut the salt in half (because my mom cooks with very little salt), but otherwise we leave this simple recipe alone so that it can shine in all its deliciousness. Yes, it’s that good.
By the way, I’m taking a bit of a hiatus for a few weeks. As of this past Thursday, I am officially one-handed, thanks to surgery on my wrist. I’m ok, and this surgery has been planned for a little while, but the point is, it’s hard to cook with only one hand. So I’m taking a break to get my bearings (and get off pain killers). If anyone has any super easy, one-handed friendly recipes, I’d be grateful if you shot them my way. Otherwise, I’m totally going to end up in the kitchen, attempting to do complicated things with only one hand, and it won’t be pretty,
|You should see the other guy|
I will, however, still be online, and I’ll probably getting my cooking fix by reading all about food. Feel free to follow me on Twitter (@InventiveVeg) to see what I’m reading, or on Pinterest to see what I wish I was eating. See you in a few weeks!
2 heads cauliflower, cut into florets
1/2 – 1 teaspoon salt
2 teaspoons sugar
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon turmeric
6 teaspoons olive oil
|Oh yea, that's authentic Hungarian paprika, because I'm Hungarian (ok, half Hungarian...sort of)|
Preheat oven to 450F
1. In a bowl, combine all the spices, salt, and sugar.
2. Place the cauliflower in a single layer on a tinfoil or parchment paper lined jelly pan, or in a large roasting pan. Pour on (or spray on) the oil, and sprinkle the spice mixture evenly over the cauliflower. Toss until everything is evenly coated.
3. Roast for about 40 minutes, until the largest pieces are fork tender and a nice, deep yellow/orange color has developed. If the tips are beginning to get too brown before the biggest pieces are done, toss the cauliflower a few times while roasting.
4. Serve warm or room temperature.