Tonight I tried a yummy-sounding dish from Sunday Nite Dinner. Even though they can’t spell, the folks at Sunday Nite Dinner have a nice collection of recipes, and their Colorful Cardamom Roasted Cauliflower looked too good to pass by. There is an accompanying article about the different colored cauliflowers available in the markets these days that is also worthy of a read.
I think I am officially blogging about a blog.
The recipe calls for grinding cardamom pods, dried red chilis, coriander seeds, cumin seeds and whole peppercorns into a powder (I used my mortar and pestle), tossing these spices with olive oil, one head of cauliflower florets and a sliced red onion and baking at a high heat for 30 or so minutes. The roasted cauliflower is salted after roasting.
I followed the recipe exactly, but included two dried chilies when the recipe stated “one or two dried chilies”. DT thought it was too much, but I thought it was perfect and spicy. I served the roasted cauliflower and caramelized onions over a bed of lentils. It was a yummy, filling (and vegan) meal. Since discovering roasted cauliflower several years ago, it is about the only way I prepare cauliflower anymore. Usually I just toss it with olive oil, salt, black pepper and garlic – also very delicious.
For the lentils, I sautéed two garlic cloves in a teaspoon of olive oil in a medium sauce pan until just browned and added a cup of green lentils and two cups of vegetable stock. It took about 35 minutes for the lentils to finish cooking (slow simmer, covered). Then I added a little salt, gave it a stir and let the lentils rest for five minutes.