This is a flavourful but straightforward treatment for cauliflower, good with simply cooked fish or chicken. Rice, pasta, or roasted potatoes will round out the meal. If you could get your hands on some parsley to sprinkle over the top it would be an improvement, as cauliflower tends to make for a very pale meal. I still have some in the garden but I didn’t think of it until I was sitting there looking at my very beige plate; what else is new?
4 to 6 servings
20 minutes prep time
Mix the Spices:
1 teaspoon coriander seeds
1 teaspoon cumin seed
1/2 teaspoon salt
freshly ground black pepper to taste
1 teaspoon rubbed summer savory
2 teaspoons rubbed mint
1/4 teaspoon ground cinnamon
1/4 teaspoon ginger
1/4 to 1/2 teaspoon Aleppo pepper
Grind the coriander and cumin seeds, then mix them with the rest of the spices in a small bowl. Set aside.
Cook the Cauliflower & Finish:
4 to 5 cups (1 medium head) cauliflower florets
2 or 3 shallots
2 or 3 cloves of garlic
1 tablespoon mild vegetable oil
2 tablespoons olive oil
the juice of 1/2 large lemon
a sprinkle of chopped parsley (optional)
Put a large pot of water on to boil for the cauliflower. Wash and trim the cauliflower and break it up into florets.
Peel and mince the shallots and garlic. Heat the vegetable oil in a small skillet and cook the shallots until soft – just a couple of minutes – stirring frequently. Add the garlic and cook for a minute longer. Mix the spices into them for a minute, and remove from the heat.
Meanwhile, once the water boils, cook the cauliflower for 5 to 7 minutes, until done to your liking. Drain it well and return it to the pot, over medium heat. Drizzle the olive oil over them, then mix in the shallots and spices. Stir in well. Mix in the lemon juice and stir in well, until completely absorbed. Sprinkle with a little chopped parsley and serve at once.
Last year at this time I made Trout & Spinach au gratin.