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Monday, May 16, 2011

This post is brought to you by the letter C

When I picked up the veggie box this week, I wasn't exactly surprised to see a cauliflower. I think the good folks at AHO predicted that some of us might not have any ideas as what to do with a cauliflower this week. There have been quite a few of them lately after all.... the past four weeks have brought me a cauliflower. So, along with the cauliflower, they included a recipe for roast cauliflower in the weekly newsletter.

I think that the person who came up with this recipe had Sesame Street playing in the background. Or there was a sale on all items that start with C at the market that week. It includes no less than six "C" ingredients... cauliflower, cilantro, coriander, cumin, curry powder and cayenne pepper.

Although, since I keep my spices arrange alphabetically on the shelf, it sure made it easy to get everything ready. Hmm... maybe the creator of this recipe does the same thing? That could explain it too.

At any rate I went off to sail the six C's,  and the recipe turns out to be as delicious as it is alliterative. Here you go:

Roasted Cauliflower with Curry Viniagrette
(as provided by AHOorganics and [of course] mucked up and changed around by me)

1 head of cauliflower cut into florets
1 red onion, peeled and sliced 1/4" thick, and separated into rings
1/2 cup olive oil
1/2 cup apple cider vinegar
1 1/2 tsp. ground coriander
1 1/2 tsp. ground cumin
3 tsp. curry powder
1/2 tsp. cayenne pepper
1 1/2 tsp. salt
1/2 cup fresh cilantro, chopped.

Preheat oven to 425 degrees. Wash cauliflower and cut into florets. Place in a  roasting pan and add onions. In a glass jar, measure out oil and vinegar.
Even though I couldn't figure out how to get a good shot of this, the layers of oil and vinegar are very very pretty. Take a moment to enjoy this, because it isn't going to look that great in a minute.

Add your C spices.

And shake it all up.
See? Enen though it is more photogenic, it's not nearly as pretty. It looks rather mucky, actually.

Drizzle this delicious-and-photogenic-though-not-beautiful-vinaigrette over the vegetables.

Roast in oven until tender buy not mushy, about 25 minutes. Sprinkle with fresh cilantro and serve.