MAKES 4 SERVINGS
1 large head cauliflower (about 2 1/2 pounds) 1 large red or sweet onion, cut into half-inch wedges 2 tablespoons extra-virgin olive oil 1
1 large red or sweet onion, cut into half-inch wedges
2 tablespoons extra-virgin olive oil
11/2 teaspoons coriander seeds, coarsely ground1
1/2 teaspoons mustard seeds, coarsely ground
1/4 teaspoon crushed red Kosher salt and freshly ground black pepper Juice from half lemon Chopped fresh parsley (optional)
Kosher salt and freshly ground black pepper
Juice from half lemon
Chopped fresh parsley (optional)
Separate cauliflower into florets that are about 11/2 inches wide, trimming away any green leaves.
In large mixing bowl, combine cauliflower, onion, olive oil, coriander, mustard seeds, red pepper flakes and salt and pepper to taste. Toss.
Transfer to baking sheet, spreading evenly. Roast, turning every 30 to 40 minutes, until tender and starting to brown in spots, about 1 hour and 45 minutes to 2 hours.
Squeeze a little lemon juice over cauliflower and sprinkle with parsley, if desired. Serve hot or warm.
Note: The author mentioned that if you wanted to add a pound of broccoli, just make all the partial teaspoons into rounded ones.
Do that, and with the chicken that’ll be left over, you’ll have tasty leftovers for lunch during the week, or other dinners.
Also, when I made this dish, I stuck some small red potatoes in the oven at that same time. A full dinner in one oven!
Adapted from All About Roasting by Molly Stevens (Norton and Company, $35)
Nutrition facts per serving:
148 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 9 g carbohydrates, 6 g protein, 195 mg sodium, 9 g fiber