Turns out it just wasn't being cooked right for me!
I fell in love with my friend Ferial's roasted cauliflower with parmesan a while back, and have been looking for some other interesting ways to season roasted cauliflower. One of my favorite food blogs, Can You Stay For Dinner? (this blogger lost 130+ lbs and has kept it off for a few years!) had a good-looking curry roasted cauliflower and sweet pea recipe that I decided to try the other night. I like curry. I like roasted cauliflower. I like sweet peas. No surprise that this recipe was a winner, then.
|Catch of the day: drum fish|
|Two plates for so much good food!|
And now, back to the cauliflower.
In addition to yummy cauliflower, my friend Ferial has also taught me a love of Indian spices. Ferial is Kenyan, and her family is of Indian descent, so she is a wealth of knowledge when it comes to Asian and African cooking (or just cooking in general. Because she's pretty much a domestic goddess as far as I'm concerned). I didn't have a chance to find out how Ferial mixes her own curry powder (did you know curry isn't a single spice? Me either, until I met Ferial.) before making this, so I just used a store-bought curry mix from Spice Islands, which seemed to be fine.
A few notes about this recipe: it calls for 1/2 teaspoon of cayenne pepper, but it ended up being a little too hot for me. As in my-mouth-and-lips-were-on-fire hot. Ben loved it and thought it was great, though. I think if this was served over rice, as the original blogger did, it would probably temper the heat a bit. But I'm going to reduce the cayenne a little the next time I make this. Also, I didn't drizzle it with olive oil, I used my Misto sprayer--which, while more effective at covering the cauliflower, made it impossible to measure the amount of oil I used. Hence, I don't think I used enough oil--the cauliflower came out of the oven with less of a spicy glaze (like in the original blogger's pictures) and more of a covered-in-spice-powder look/feel, which may also be why the cayenne seemed so strong. Finally, make sure you use a very large cauliflower head (or more than one), as I only had a small one, and it didn't produce enough cauliflower for a sufficient peas-to-cauliflower ratio. That was probably another reason why the cayenne was too strong for me. ;)
Curry Roasted Cauliflower and Sweet Peas (from Can You Stay For Dinner?)
1 head cauliflower, cut into florets (about 4-5 cups)
2 tablespoons canola or grapeseed oil
2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric
2 cups frozen sweet peas, thawed
Fresh cilantro leaves
Preheat oven to 450°. Toss the cauliflower florets in the oil in a large bowl. Add spices and toss again to coat each floret well. Spread cauliflower onto a foil lined baking sheet.
I ate mine with steak and a slice of bread.
Nutritional Information (cauliflower/peas, 1 serving):
Fat: 7.25 Carb: 15 Fiber: 5.5 Prot: 5