Just a reminder to those who haven’t yet participated in my 1st International Giveaway that is ending on 21st August 2013.
A vegetable recipe is in line today because I haven’t had one up in about 2 weeks or so. Must give the impression that I’m a healthy eater. Haha! Well, we do try to eat healthy everyday. 2 servings of vegetables each day and if possible, 1 or 2 servings of fruit. But, you know, we just try our best.
Moving on.. our usual vegetable dish consists of stirfried vegetables with a bit of minced garlic, salt and nothing more. Much too boring to post them on here because I can only write so many sentences that sound like “Stirfry the minced garlic, add salt & vegetables” before you click away and unsubscribe forever. 🙂
After trying out roasted cauliflower in a baked chicken dish, I knew I had to make it on it’s own to really savour it on it’s own. Before that encounter, I’ve only had cauliflower either boiled, stirfried or steamed. I have to say now that roasted cauliflower might be my favourite way to have them. It’s amazing how a bit of roasting sweetens the cream-coloured florets. There’s a slight bite to them and smokiness from charred bits add on another layer of complexity to the flavour, something that steaming or boiling can never produce. I did the same with broccoli too and was pleasantly delighted with the similar results. But that a different post altogether.
The only difficult part about this is to wait for it to roast in the oven.
But once it came out, all there remains to do is to give the florets a generous squeeze of lemon juice.
You know, I think these would make really good snacks. I can see myself snacking on these all day. They are perfectly juicy, savoury, tangy and spiced.
Good substitute for peanuts & chips, methinks.
“But unto every one of us is given grace according to the measure of the gift of Christ.” (Ephesians 4:7)
Roasted Garam Masala Cauliflower
1/2 lbs or 220 gms Cauliflower, cut into big floret chunks
2 tbsp Olive Oil
1 tsp Salt (more to taste)
1 tsp Garam Masala
1/2 tsp ground Black Pepper
Lemon Wedges, to serve
- Preheat oven to 420 F of 220 C.
- Toss cauliflower chunks in olive oil. Sprinkle on salt, garam masala & pepper. Pour into baking pan.
- Roast for 15-20 mins or until cauliflower is tender & slightly has some charred bits.
- Serve with lemon wedges to squeeze over florets before eating.