Not a fan of cauliflower?
That is about to change….I promise you.
I've never had strong feelings one way or another about cauliflower, perhaps because it always just struck me as a not very exciting veg. Rather bland to look at, not much better to taste, it seemed one of those "blank canvas" types of items that I never took the time to figure out how to dress up and make interesting.
That all changed in a hurry when I stumbled across this recipe while checking out Suzanne Goin's (fairly) new cookbook titled The A.O.C. Cookbook
"Dear Santa….with Christmas practically around the corner, I thought I'd beat the rush and request a copy of The A.O.C. Cookbook for little old me this year, I promise I've been good……"
Apparently this dish started out as a staple of "staff meal" at the restaurant, but became so popular with the crew that Suzanne decided to add it to the menu…such a smart woman. Give this one a whirl, you will LOVE it!
Cheers – Steve
Ingredients
- 1 medium sized head of cauliflower, cored and cut into florets
- 1 small yellow onion peeled, cored and cut into 6ths
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter, melted
- Scant 1/2 teaspoon Kosher salt
- A few turns of a pepper mill
- 1/4 teaspoon coriander, toasted and ground
- 1/4 teaspoon cumin seed, toasted and ground
- 1 teaspoon curry powder
- ½ tablespoon bittersweet paprika
- 1 ½ tablespoons red wine vinegar
- 1 tablespoon chopped fresh cilantro