Time to discover the delicious advantages of roasting veggies. This gussied-up cauliflower dish calls for roasting whole cumin seeds with the florets. (Andrew Scrivani/Hyperion Books) |
Roasted vegetables are my go-to dish in the winter. For many years, steaming, braising, sauteing or boiling were the way I would prepare most vegetables. When I discovered the delicious advantages of roasting vegetables, I experimented with many types. You'll find that the vegetables taste sweeter and are more intense in flavor when roasted.
Some of my favorites are wedges of light green fennel, thin, bright orange carrots or chunks of peeled turnips and rutabaga. A drizzle of olive oil and salt and pepper is all that is needed before they are tucked into the oven.
The root vegetables take on a brown caramelized crust that adds tons of flavor.
I was surprised to discover that cauliflower and broccoli also benefit from the high-heat roasting technique. I like to top them with a fresh sprinkling of lemon zest, chopped parsley and garlic.
Melissa Clark's new book "Cook This Now" (Hyperion, $29.99) includes an intriguing roasted cauliflower recipe. This gussied-up cauliflower dish calls for roasting whole cumin seeds alongside the florets, which the author suggests "add a pleasant earthy flavor to balance the assertive tang of the vegetable." I like the flourish of a creamy salted yogurt topping, fresh mint leaves and a finish of some scarlet red pomegranate seeds.
Cumin seed roasted cauliflower
Note: From "Cook This Now" by Melissa Clark.
Prep: 20 minutes
Cook: 20 minutes
Servings: 4
Ingredients:
1 large head cauliflower, cut into bite-size florets
2 tablespoons extra-virgin olive oil
1 teaspoon whole cumin seeds
1/2 teaspoon kosher salt
Freshly ground pepper
Plain yogurt
Chopped fresh mint leaves
Pomegranate seeds
1. Heat the oven to 425 degrees. Toss the cauliflower with the oil, cumin seeds, salt and pepper to taste. Spread the mixture in an even layer on a large rimmed baking sheet. Roast in the oven, tossing occasionally, until the cauliflower is tender and its edges are toasty, 20-30 minutes.
2. Whisk a pinch of salt into the yogurt. Dollop the yogurt on top of the cauliflower; strew the mint and pomegranate seeds over yogurt.
Nutrition information:
Per serving: 114 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 11 g carbohydrates, 4 g protein, 304 mg sodium, 5 g fiber.
foods@tribune.com
Some of my favorites are wedges of light green fennel, thin, bright orange carrots or chunks of peeled turnips and rutabaga. A drizzle of olive oil and salt and pepper is all that is needed before they are tucked into the oven.
The root vegetables take on a brown caramelized crust that adds tons of flavor.
I was surprised to discover that cauliflower and broccoli also benefit from the high-heat roasting technique. I like to top them with a fresh sprinkling of lemon zest, chopped parsley and garlic.
Melissa Clark's new book "Cook This Now" (Hyperion, $29.99) includes an intriguing roasted cauliflower recipe. This gussied-up cauliflower dish calls for roasting whole cumin seeds alongside the florets, which the author suggests "add a pleasant earthy flavor to balance the assertive tang of the vegetable." I like the flourish of a creamy salted yogurt topping, fresh mint leaves and a finish of some scarlet red pomegranate seeds.
Cumin seed roasted cauliflower
Note: From "Cook This Now" by Melissa Clark.
Prep: 20 minutes
Cook: 20 minutes
Servings: 4
Ingredients:
1 large head cauliflower, cut into bite-size florets
2 tablespoons extra-virgin olive oil
1 teaspoon whole cumin seeds
1/2 teaspoon kosher salt
Freshly ground pepper
Plain yogurt
Chopped fresh mint leaves
Pomegranate seeds
1. Heat the oven to 425 degrees. Toss the cauliflower with the oil, cumin seeds, salt and pepper to taste. Spread the mixture in an even layer on a large rimmed baking sheet. Roast in the oven, tossing occasionally, until the cauliflower is tender and its edges are toasty, 20-30 minutes.
2. Whisk a pinch of salt into the yogurt. Dollop the yogurt on top of the cauliflower; strew the mint and pomegranate seeds over yogurt.
Nutrition information:
Per serving: 114 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 11 g carbohydrates, 4 g protein, 304 mg sodium, 5 g fiber.
foods@tribune.com
