Featured recipe from Marilu’s table * Roasted cauliflower & sweet peppers
We were excited to find organic cauliflower at our store last week for almost half the price of commercial cauliflower. We stocked up and served it several ways throughout the week. This Indian-spiced dish was one of our favorites. It’s really pretty served on a platter, too.
The recipe calls for ground cumin seeds. You can purchase ground cumin, or grind the seeds yourself in a spice (aka coffee) grinder. Just keep the grinder reserved for seeds and spices (no coffee beans!). Clean it out by whizzing a slice of fresh bread, torn into several pieces.
If you don’t like spicy-hot food, reduce the red pepper flakes by half.
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Roasted Cauliflower and Sweet Peppers
Green * Serves 4
4 Tablespoons freshly squeezed organic lemon juice
3 Tablespoons extra-virgin olive oil
2 Tablespoons Bragg’s Liquid Aminos (or use tamari or low-sodium soy sauce)
1 teaspoon salt
1 teaspoon ground cumin seeds
1 teaspoon ground coriander
1/2 teaspoon hot red pepper flakes
1 organic cauliflower (about 2 pounds), cored and separated into florets
1 large organic red bell pepper, halved, seeded, and sliced into 1-inch strips
1 large organic yellow bell pepper, halved, seeded, and sliced into 1-inch strips
1/2 cup fresh organic cilantro leaves
Preheat the oven to 450F.
In a large bowl, whisk together the lemon juice, olive oil, Bragg’s, salt, ground cumin, coriander, and red pepper flakes.
Add the cauliflower florets and bell pepper strips, and toss well.
In a large baking dish, spread out the vegetables and roast for 45 minutes, or until well browned, stirring every 15 minutes. Transfer the vegetables to a serving dish, garnish with fresh cilantro leaves, and serve.
December 19th, 2010 at 8:21 pm
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