Monday, December 3, 2012

Cherry Almond Roasted Cauliflower

Rainy Los Angeles endures...

...but I kind of enjoy it. This is our version of winter, I suppose, and I shouldn't complain. Only the Adorable Monster's fluff does not do so well in the rain. No dog park runs for him lately. He's currently snoozing on the sofa, the first of many naps he'll take today.

My day consists of revising. I'm hard at work wrapping up my new novel for my agent. Doing my final polish pass. I'd love to finish it before the holiday, so I'm hunkered down working a ton.

But I am still cooking—a girl has to eat, right?

Here's a delicious recipe for cauliflower, quietly one of the most versatile vegetables. In this case, I roast it in the oven, then toss it with curry powder, lemon juice, dried cherries, and slivered almonds. The resulting dish is spicy, a little sour, sweet, rich, and crunchy—all at the same time.

How can you say no to that?

While it works great as a side dish, it's substantial enough to be stand alone too.

Cherry Almond Roasted Cauliflower

Serves about two people
Cooking time: about 30 minutes
Vegan; gluten-free


1 head of cauliflower, cut into smaller florets
2 tablespoons olive oil
2 teaspoons curry powder
juice of one lemon
1/4 cup dried cherries
1/4 cup roasted slivered almonds
chopped cilantro for garnishing (optional)
salt and freshly ground pepper


1. Preheat the oven to 425 degrees.

2. Toss the cauliflower with the olive oil and season with salt and pepper. Roast in the oven for about 20-25 minutes, until tender and slightly browned.

3. Remove from the the oven and toss right away with the curry powder and lemon juice. Check seasoning for salt and pepper, adding more if needed. To serve, toss the cauliflower with the almonds and cherries and garnish with the cilantro. Enjoy!

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