January 27, 2007

Here's a new way to eat your cauliflower:


Spiced Roasted Cauliflower

• 1 large head cauliflower (about 3 pounds), cut into florets
• 4 tablespoons unsalted butter, melted (or same amount of olive oil)
• 1 teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper
• ½ teaspoon hot paprika
• ¼ teaspoon cinnamon
• ½ teaspoon ground coriander
• Coarse salt, for sprinkling

Preheat oven to 475 degrees.

In a large bowl, toss cauliflower with butter or oil, coating evenly. In a small bowl, combine sugar, salt and spices and mix cauliflower with hands, ensuring that spice mixture has been evenly distributed.

Spread florets on a baking sheet in a single layer and roast in oven until fork tender, at least 15 minutes. Serve in a bowl as a side dish or with toothpicks, as a party snack.

Adapted from Food and Wine, December 2002

Interested in volunteering to support your local farmers and producers? To volunteer, e-mail Monica Lear at lear@vt.edu