Thursday, August 23, 2012
There are few things sadder on a plate than soft mushy cauliflower. The color is unappetizing, the smell isn't tempting, the texture is... let's not talk about it.
But if there's one thing I love, it's cauliflower and cumin - the former still crunchy. For years I've made a kind of pilaf dish with plenty of cumin, turmeric and other spices, boiled eggs and cauliflower. it takes a pretty big pan to accommodate all those ingredients - but I've discovered another cauliflower-cumin combination, much easier and just as good, if not better.
Here's what you need:
2 tablespoons olive oil
2 tablespoons cumin seeds
1/2 cup of Greek yoghurt
1/4 teaspoon of salt
1 medium cauliflower makes a light meal for two people, or a side dish for three.
Place a sheet of aluminum foil on a baking sheet or pan and arrange the cauliflowers so that they aren't too crowded. You want them to grill, not steam against each other. Bake in the oven at 400 F until it starts browning nicely. I usually start checking my oven (and tossing the florets a bit) after about 10 minutes. They should still have a little crunch to them.
There's nothing else you need here - no olive oil, no herbs - although some have suggested mint. (I'm not a fan of mint in foods)