Thursday, March 11, 2010
Roasted Cauliflower with Tahini and Panch Phoran
I had no intention of blogging about tonight's dinner. I had planned to have broccoli - yes, again - but I didn't have any. I did find a head of cauliflower in the fridge, so I improvised. Paul took one bite of the cauliflower and actually yelped. "You gotta write about this one!" So here I am. The photo is a bit blurry, but Paul is right - this is a keeper!
This is super simple. It came together in about 5 minutes and took about 25 minutes in the oven. We had it with chickpea cutlets, based on this recipe, a staple in our kitchen.
Panch Phoran is a Bengali spice medley made up of five different seeds. You can find it in most international and Asian grocery stores. Sometimes you may find it already ground or you may find it as a bag of whole seasonings which you will need to grind yourself with a mortar and pestle or in a coffee grinder. (I have 2 electric coffee grinders - one for coffee and one for spices.)
Roasted Cauliflower with Panch Phoran
1 head of cauliflower, cut into small florets
1 tbs olive oil
1/3 cup tahini (You may want to use more depending on the size of the cauliflower. Or just use more 'cause tahini is yummy!)
zest and juice of 1 lemon
1 tbs freshly ground panch phoran
1/2 tsp salt
1/2 tsp black pepper
Preheat the oven to 400 degrees F.
Combine all ingredients in a large bowl and toss to combine well. Make sure the tahini and spices coat all surfaces of the cauliflower. Dump it all out onto a cookie sheet and spread into a single layer. Roast in the oven for 25-30 minutes, or until the cauliflower is tender. Stir once while cooking.