I wish I could take credit for this recipe, but I can’t. It’s from the hospital cafeteria. So if you’re ever in Nampa, Idaho, go have lunch at Saint Alphonsus Nampa. The Cracklin’ Cauliflower is seriously so good! And, in case you’re wondering from my more recent food posts, I do eat more than just Killer Whey!, promise.
I tried making this recipe on my own, probably about six months ago or so, and it did not turn out anything like the cafeteria’s. I definitely missed a few spices…apparently my palate is not as refined as I thought, haha. And if I remember correctly, Kris wasn’t that impressed. I’d talked up the cauliflower so much and then it didn’t taste anything like how I’d explained it to him.
So a few weeks ago I asked the chef at the hospital for the actual recipe. And I followed it pretty close, just added more garlic, less peas, and turmeric.
I’ve made it a few times for myself. I use a whole head of cauliflower and it lasts me four meals. I’ve been eating it with salmon or curry ground beef. Kris and I bought twenty pounds of salmon from Idaho Food Co-op a few months ago, so I have plenty of salmon. And then just about two weeks ago I split a forty pound box of local grassfed beef with some coworkers, also from Idaho Food Co-op.
So my freezer is full, I just have to go to the store to buy veggies….and wine. Wine is actually what gets me to the grocery store…or if I run out of cream for my coffee, or if I need LaCroix. Promise I do eat real food. It’s definitely an adjustment to cook for just one. But I’m starting to get used to it.
I’ve been eating dinner outside on the back porch when the weather is nice enough. I find I like it better than sitting on the couch and watching TV while I eat. I think that’s a habit I don’t necessarily want to pick up again, at least during the summer. Winter will be a different story, I’m sure.
So if you’re stuck in a veggie rut or are tired of cauliflower rice and cauliflower mashed potatoes, give this a try. I’m hoping you love it as much as I do.
Roasted cauliflower with Indian seasonings.
- 1 medium Head of Cauliflower, cut into florets
- 1 medium Red Onion, chopped
- 5 tbsp Olive Oil
- 1 tbsp Curry Powder
- 1 tbsp Garam Masala
- 1 1/2 tsp Fennel Seed, whole
- 1/2 tsp Red Pepper Flakes, Optional
- 1 1/2 tsp Lemon Pepper
- 1 tsp Turmeric
- 1 tbsp Fresh Ginger, peeled and minced
- 3 cloves Garlic, minced
- 1/2 tsp Salt
- 6 tbsp Fresh Cilantro
- 1/2 cup Green Peas, frozen - defrosted
Preheat oven to 325 degrees.
In a large bowl, toss together all ingredients except peas and cilantro. Mix until cauliflower is well coated with seasonings.
Place mixture on a baking sheet.
Roast for 25-30 minutes, until cauliflower is crisp and tender, stir cauliflower about every 10 minutes while roasting.
After 25-30 minutes, toss cauliflower with peas and cilantro, bake for another 3-5 minutes to heat peas.