Roasted Cauliflower

The first time I really enjoyed cauliflower was at a food & wine event at the Culinary Institute of America in Napa.  They served a cauliflower soup that was mildly spiced with flavors of the Mediterranean.  Delicious!  Since that day, my favorite cauliflower dishes continue to be those spiced with turmeric and paprika.

Seasonal Recipe: Roasted Cauliflower

Chop one head of cauliflower into florets.  Click here for a guide on how to chop cauliflower easily.  Place cauliflower in a large bowl.  Pour 1 Tablespoon extra virgin olive oil over florets and sprinkle with salt, pepper, and just a small dash of both turmeric & paprika.  Mix florets to make sure all florets are flavored.  Place florets on a baking sheet.  Bake at 450 degrees for a total of ~25 minutes, mixing/turning halfway through.

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Make it a complete meal:

Cauliflower goes nicely with a rice dish.  I served it with a wild rice & lentil dish I found from Epicurious – Click here for the recipe.  I replaced the pancetta with toasted walnuts and thought it was delicious – the crunch of the walnuts really adds a nice texture balance.

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