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.
Here’s what I did today . . .
Roasted curried cauliflower with sesame
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.