We are eating more vegetables these days. Also, we are eating healthier. At least, we are trying to eat healthier (when I’m not eating cookies). I love vegetables, I honestly prefer them over meat most of the time. However, they can be boring if you never jazz them up. Otherwise, we’d eat them without complaint. A little spice can go a long way. For example – curry powder.
A few months ago, there was a “cauliflower craze”. I must admit, I found it a little amusing and also a bit perplexing. It left me wondering if people hadn’t really eaten cauliflower outside of a veggie tray. Apparently, when the people discovered cauliflower – they hit it hard. It was cauliflower rice, cauliflower mash, cauliflower this & cauliflower that. Then, what happened next? The price went through the roof. I could not, in good conscience, spend $6 for a head when last year it was half that price. Consequently, it led to a dry spell of this cruciferous vegetable in our house. As you can see, it left me a little fired up.
While I’m all fired up, let me tell you how I used to prepare this dish. I’ve been making this for the better part of 8 years, give or take. I mixed toasted pine nuts in at the end, while it is still warm. Why don’t I use them anymore? Remember when the airlines started charging luggage fees to compensate for higher gas prices, but then gas came down and the luggage fees didn’t go away? Yeah, like that. A number of years ago, the cost of pine nuts more than doubled. The price on my weekly order went from $8 to $20 and I almost choked. Now that I’ve gotten that off my chest, I feel a bit better. Thank you, you are all very good listeners.
If you happen to have pine nuts, or you catch them on sale, they are absolutely delicious in this recipe. Toast them in a pan for 5 minutes or so until they begin to brown. You will smell them, it is unmistakeable so don’t worry that you won’t know. Be careful not to let them go too long, as they do burn quickly.
Roast Your Cauliflower
When people say that they don’t like a certain food, my first follow up question is “How was it prepared”? Sometimes, I find that it is less about the particular food and more about the way it was cooked (or not cooked). If you are one of the people that doesn’t love this vegetable, try roasting it. It becomes sweeter and in my opinion, tastier after roasting. Rather than writing off a certain food, try a different preparation. You might find that you actually do like it.
- 1 head cauliflower, broken into small pieces
- 1 1/2 tbsp. curry powder
- 1 tbsp grated ginger
- 2 tbsp canola oil
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup golden raisins
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a medium bowl, combine all ingredients except the raisins. Toss everything well to combine and evenly coat the cauliflower.
- Roast for 30 minutes, rotating tray and flipping cauliflower halfway through.
- When cauliflower is tender, remove from oven and sprinkle raisins on top. Cover with foil or parchment to keep warm until ready to serve.
- For a little color, chop a few chives and scatter on top.
- Add pine nuts for extra delicious crunch.