It’s the time of year when my CSA box has begun to bring cauliflower, cabbage and co. to my doorstep each week. I admit I am the type of person who gets excited at the site of the milky white flower like vegetable or the sturdy variety of cabbage. I am well aware that my delight is not often shared by many people and me squealing with joy at the sight of cauliflower does raise an eyebrow or two.
I adore cauliflower. It’s the simplicity and the variety of ways one can prepare this gorgeous vegetables that makes it so attractive for me. I remember several years ago when I first came to Germany and missed my mum’s cooking, I’d hit the nearest Indian restaurant and order the famous Punjabi dish of Aloo Gobi. It was a piteous version of what my mum used to make but I still savored it to the very last morsel. It was cauliflower and as close to Indian cooking as I could get.
A popular German way of serving cauliflower is by slathering a sauce Hollandaise over lightly steamed cauliflower florets then layering it with ham and cheese, finally to be baked in the oven. If made properly it’s an exquisite dish but pretty heavy on the calories and nasty to your waistline. What’s more, the sauce takes away that wonderful distinct flavor of cauliflower.
And that is exactly what I love about the cauliflower - that sweet almost nutty flavor which can be paired with several spices and herbs. In this extremely simple dish I use a smoky paprika powder and ground coriander to flavor the cauliflower. It is then roasted gently in the oven to allow the flavors to harmonize and melt with each other. A sensational and remarkably easy way to enjoy this truly fantastic vegetable.
Roasted Cauliflower and Pearl Onions with Smoky Paprika and Coriander
Printable version of recipe here.
1 cauliflower head, cut into florets – you should have approx. 500g cauliflower florets
10-15 pearl onions, cut into halves.
1-2 teaspoons ground coriander powder
1-2 teaspoons smoky paprika powder
2 tablespoons olive oil
Salt and pepper
Handful coriander leaves, coarsely chopped
- Pre-heat oven to approx 200 degrees C.
- In small bowl combine spices, oil, salt and pepper to taste.
- Place cauliflower and pearl onions in a larger bowl then drizzle the spiced oil over the vegetables. Toss well to coat.
- Spread the spiced vegetables in a roasting pan or an ovenproof dish evenly. Bake in the oven for approx. 25 minutes, tossing occasionally until the vegetables are starting to brown. The cauliflower is perfect when it has started to brown slightly and is still crisp and crunchy.
- Sprinkle with coriander leaves and serve warm.
The Food Guide Tip:
This cauliflower makes a fantastic side dish. It can be enjoyed with all kinds of poultry dishes like this ricotta spinach chicken (leave the vol-au-vents out) or a simple lime chicken or this grand turkey caprese. As the flavors of the spiced cauliflower is fairly mellow it pairs up perfectly with a German beef roulade too. Fish lovers can enjoy this cauliflower with an exquisite Spicy Black Sesame Sea Bream.
The spices give the cauliflower a bit of zing without overpowering the natural sweet nutty aromas of the vegetable. It’s low fat, packed with vitamin C and full of healthy nutrition. A perfect guilt-free side. We enjoyed this with a chicken filet, spinach and ricotta dish prepared very similarly to this dish. Both Tom and Soeren relished the meal thoroughly.
Thanks to everyone for all your lovely wishes and regards on my last post. I was very moved by your spectacular sentiment and am humbly honored.
This weekend it’s time for The annual Onion Market here in Weimar. Last year I took you for a virtual trip around Weimar’s Onion Market. As always, this year both Tom and Soeren will be running the city run, which always accompanies the Onion Market and I will be out and about with my camera trying to capture it all on film. Hope you all have a sensational weekend too.
You might like these easy sides from WFLH:
|Baked Beetroot with Apple-Horseradish Dip||Lime Kale with Beans, Dill and Garlic||Roasted Thyme Jerusalem Artichoke, Kohlrabi and Butternut Squash|
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