There's a reason why I did not go into recipe development, and it's because I'm undisciplined and lazy. Actually, that's two reasons. Three if you add that I'm more obsessed with food politics at the moment. But the point is, if you do recipe development you actually have to measure your ingredients and make tough judgement calls, like how much paprika. How much paprika? How the hell should I know? More today, less tomorrow, it depends on how I'm feeling. Do I really have to pick one? I cook by instinct on an ad hoc basis. I am totally unreliable.
Nevertheless I have talked a surprising number of friends on Facebook and Twitter into making this cauliflower dish which I cannot stop raving about. I've decided to write it down here. Keep in mind, all measurements are -ish and should be altered to your own taste. For example, my palate favors Italian bar snacks so I use a lot of salt.
I've been craving roasted cauliflower for some reason, not sure why. But I've really hit a wall with the gloppy, muddy-flavored "comfort food" trend and I believe it's worn out its welcome. No more gratin, no more @#$%ing macaroni and cheese, spare me your casseroles. I want warmth and comfort, but in brighter, fresher flavors -- hence the spices and zip of citrus here.
Preheat your oven to 375.
Cut up a head of cauliflower into bite-sized pieces.
Toss cauliflower with:
- 1 T olive oil (or just enough to coat all the pieces)
- 1 T whole cumin seeds, not the powder (ever, ever, ever)
- 1 t paprika (or more, if you don't live with a child who hates "spicy" food)
- Lots of salt. Consider a whole tablespoon and then dump in about 3/4 of that and feel virtuous.
Spread evenly on a pan and roast about half an hour or so, stirring half-way through, until cauliflower is slightly toasted on the outside and soft inside.
Before serving squirt with lime juice. If you don't have lime, lemon will work but not quite so well.
Oh yeah, what I'm doing this week:
Thursday night: Nicole Taylor and I curated a Social Media Week Food Fighters panel with an all-star cast and it filled up lickety-splitly. Follow via Twitter #smwfoodfighters. We will also be attempting livestream on the smw_newyork channel. I'll add a link as soon as I figure that out.
Friday night and Saturday: TEDxManhattan Changing the Way We Eat. I'm going! Should be fun. Lots of viewing parties happening around the city including the BFC Bed-Stuy Food Council party if you want to tune in with friends.