I promised I would cook something, anything, when it was
over. I haven’t yet tried to recreate (and write down!) the great spicy
tangled Thai salad I made a couple of weeks ago. I will, I will—I just need
someone to help me eat that one. So today I tried out a recipe that has been
floating around in my head. I like how it turned out and will make it again,
surely with other variations. Next time I will probably up the spice factor by
using hot curry powder. You could serve it hot but I like the idea of serving
it as a muchie/appetizer at room temperature.
1 medium-size head of cauliflower
2 tablespoons EVOO
1 tablespoon dark roasted sesame seed oil
1 teaspoon curry powder
Salt and pepper to taste
1 tablespoon sesame seeds
Break cauliflower into florets, rinse and drain.
Toss florets in bowl, coating evenly with olive oil, sesame
oil, curry powder, salt, and pepper.
Put florets on shallow baking sheet in 450 degree oven.
Roast for 10 minutes.
Add sesame seeds, toss mixture, and bake for another 5
minutes. The florets should maintain a bit of their crunchiness.
Remove from oven and cool to room temperature.