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Staff Recipes: Roasted Cauliflower with Mustard Seeds and Cumin
The Dirty Apron Blog
You know that new gal in the delicatessen, Joey? Petite, witty, loves to talk about food? Well, turns out she's not just great with customers; she's also madly talented when it comes to photography, writing, cooking, and pretty much anything creative we throw at her. It was therefore no surprise that when we asked her to contribute a recipe for the blog, she went above and beyond. She provided both of these gorgeous photos and a satisfyingly simple recipe with two of our favourite Dirty Apron spices: mustard seeds and cumin. This is the perfect dish to pull together on a busy weeknight, and would cozy up nicely to a bowl of dahl or some grilled arctic char.
Joey, welcome to the delicatessen, and for you dear readers, welcome to the remarkably talented world of our dear Miss Armstrong!
roasted cauliflower:
◦ 1 teaspoon dirty apron mustard seeds
◦ 1 teaspoon dirty apron cumin seeds
◦ 3 tablespoons olive oil
◦ 3/4 teaspoon sea salt
◦ fresh ground pepper
◦ 5 cloves garlic
◦ 1/2 medium onion
◦ 1 head cauliflower
directions:
◦ preheat oven to 400˚F
◦ wash cauliflower, cut/break into florets, and pat dry
◦ grind mustard seeds & cumin seeds in mortar & pestle
◦ mince garlic, chop onion
◦ toss everything together in a medium size casserole dish
◦ bake at 400˚F. mix veggies every 10 min or so.
◦ bake for 30-40 minutes if you like crunchy veggies, or 50-60 minutes if you like soft veggies
◦ serves 2 as a main dish or 4 to 6 as a side dish
variations:
◦ use butter or bacon fat for a richer taste
◦ crumble crispy bacon on top to serve
◦ add freshly grated parmesan cheese before baking
◦ after baked, puree the mash with butter in a food processor until creamy; serve with grilled arctic char or trout
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