- Serves 4
So I'm not a huge fan of cauliflower. I mean, it's not that I don't like the taste, it's just that what taste it has is so, well, anemic. Like it got mugged by a parsnip that made off with all its mojo. To my thinking, if I have to drown something in a cheesy cream sauce or liberally coat it with curry powder to enjoy it, there's a problem.
My picky four year old Jameson, of course, loves cauliflower and in a (slightly desperate) effort to encourage this streak of vegetable eating, I came up with a recipe that doesn't require a medication to un-stop my husband's arteries and avoids the dreaded curry - which Jameson will not touch with a single tine on his fork. Really, if I didn't carry this child myself for nine months, I'd ask for a DNA test.....
Roasting the cauliflower reluctantly coaxes a nutty flavor out of the vegetable which the walnut oil amps up and the toasted cumin seeds give it a little snap.
And detente was achieved in my house....until Jameson asked for Madness Pancakes for dessert. —Niknud
head cauliflower, cut into bite-sized pieces
(generous) walnut oil
sea salt to taste
cumin seeds, toasted
- Preheat the oven to 420. Drizzle the walnut oil over the cauliflower pieces and toss to coat. Season with sea salt. Arrange in a single layer on a baking sheet (line with aluminum foil unless you are particularly masochistic and LIKE to do dishes).
- Roast for around 30-35 minutes or until the pieces start to take on nice tinges of caramel coloring.
- Remove from the oven, toss with the toasted cumin and enjoy...as much as one can enjoy cauliflower.