07 November 2011

what about lunch?

"It is more fun to talk with someone who doesn't use long, difficult words but rather short, easy words like 'What about lunch?'"
-A.A. Milne


Well. Here is something for lunch . . . whether specially made for noontime nibbles or as leftovers from last night's dinner. Either way, yum.

Indian Spiced Cauliflower
(original recipe from Smitten Kitchen)

1 large (3 lb) cauliflower, washed and cut into florets
6 tablespoons olive oil, divided
1 1/2 teaspoons ground cumin, divided
3/4 teaspoon salt, divided
1 medium onion, diced
2 cloves garlic, minced
2 teaspoons minced jalapeno or serrano pepper
2 teaspoons minced fresh ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/2 cup water

1) Preheat oven to 475 degrees. Toss cauliflower florets with 3 tablespoons oil, 1/2 teaspoon cumin, and 1/4 teaspoon salt. Spread in single layer in large baking dish and roast for 20-25 minutes, until tender and slightly browned.
2) Meanwhile, heat remaining oil in large skillet and saute onion, garlic, jalapeno, and ginger until onion is very soft. Add remaining cumin and salt, plus coriander and turmeric; cook and stir for a minute. Pour in water and scrape up browned bits.
3) Add roasted cauliflower to skillet and stir. Cover and cook for 5 minutes, stirring occasionally. Taste and adjust seasonings if needed before serving.

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