Flower Child cauliflower knock-off

IMG_3760         A local restaurant has on its menu the absolute best cauliflower dish. (For those of you in Fox Restaurant Concepts‘ ambit, I’m talking about Flower Child.) I can make a lunch out of two side orders.

     You’ll need turmeric, which is not as ubiquitous in home-kitchen spice cabinets as it should be. Not familiar with turmeric? It’s having a moment, what with claims that turmeric tea will fix darn near all that ails you. But it’s been around for a long time. Here’s a description:

Turmeric is a plant that has a very long history of medicinal use, dating back nearly 4000 years. In Southeast Asia, turmeric is used not only as a principal spice but also as a component in religious ceremonies. Because of its brilliant yellow color, turmeric is also known as “Indian saffron.”
    Get yourself some turmeric and try this knock-off version of Flower Child’s cauliflower.  If you’re a foodie/cook/chef, you’ll recognize this as just a pretty basic Indian-spiced cauliflower recipe, but it tastes like Flower Child’s version. (But hey, #FlowerChild, if you’re inclined to share your actual recipe, let me know!)
    The key with this recipe is that you want lots o’ spice on the cauliflower. Forget “delicately spiced.” Ain’t no delicate here.
      I used a bag of cauliflower florets from Costco. It’s about 3 pounds, which, after you eat this for dinner with one or two other people, might — might — leave you leftovers for lunch.
1. Preheat oven to 450F.
 2. Mix together in a bowl big enough to fit all that cauliflower:

6 tablespoons olive oil

1 TB turmeric powder

1 TB coriander seeds

1 TB cumin seeds

1 TB curry powder

1 tsp salt

1 tsp black pepper

3. Add the cauliflower and mix/toss — with utensils — until the lovely turmeric yellow covers it all. (Turmeric stains, so watch out for your fingernails.)

4. Eat a floret as an appetizer (there, you’ve participated in the raw-food movement) and taste test to see if you need to add more salt.

5. Scrape it all out onto a half-sheet pan. If you don’t have a half-sheet pan, at least put it onto a pan big enough so the cauliflower is more or less in one layer. You want a bit of air space between the florets. You’re not making a casserole.

6. Roast for at least 20 minutes, stirring once or twice, until the cauliflower has crispy edges and is a deep golden color.

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