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Wednesday, June 4, 2014

Roasted, Spiced, Almond-y Cauliflower

This isn't comfort food exactly, but my mom made it last time she was here taking care of me, so there's the connection to comfort. The original article billed this as cauliflower even kids will eat, which wasn't true for my kids. But I sure love it. The combination of spices and nuts makes this a keeper, and it's super easy to roast while you're cooking other parts of the meal.


Roasted, Spiced, Almond-y Cauliflower

Source: Food52 via Slate

1 large cauliflower, cut into inch-sized florets
1/2 teas ground coriander (original recipe calls for coriander seed that you crush with the flat side of a chef's knife)
1/2 teas ground cumin
1/2 teas ground cinammon
3 T olive oil
1/2 teas salt (kosher or sea salt is nice)
3 T sliced or slivered almonds

Preheat oven to 425F. Mix spices, salt, and oil in a small bowl.

Scatter the cauliflower florets over a rimmed baking sheet, then toss with the oil-and-spice mixture. Roast for 15 minutes, then stir and roast for 10 more minutes. Sprinkle on the almonds and roast for another 5-10 minutes, or until the cauliflower and the almonds are nicely browned. Serve hot, warm, or cold.

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