Cauliflower. It’s like your introverted friend that has come to join you at the bar (finally) and you’re excited about it, but you eventually let Cauliflower go sit on a tall chair against the wall underneath a barely hanging fluorescent and, occasionally, blinking old vintage Route 66 sign while you go mingle with others. Introverted Cauliflower. It needs a little boost and support to get some attention, but would rather be left alone and it’s content with its oneness.
So, while you’re off mingling you meet a vibrant personality. This personality is approachable, not overly self-centered, and beautiful. Something about this personality is unique and you want to know more. So, you go over and introduce yourself. This vibrant personality is infectious. Being around this personality feels right and healthy. So beautiful. Well, that vibrant personality finally introduces itself as Turmeric. While you start having a great and flowing conversation with Turmeric, all of a sudden, Turmeric reaches out into a dark unlit area of the bar and somehow manages to pull out its friend, Shallot. What the? Where did Shallot come from?! Shallot is short, common, and..uh…you know – kind of cute. You smile and keep the conversation flowing. Turmeric keeps pausing more often than before so that Shallot can get a chance to add in a word or two. Nothing too interesting at first, but as the time goes by you find out Shallot has a lot to say. Very interesting and, surprisingly, entertaining.
Oh ya! Cauliflower. How is your friend doing in the corner? You take a quick glance and Cauliflower is just watching and noticing all the details in the room. Interesting. But then you notice Cauliflower isn’t really looking around the room, but looking up and down…up and down…at Shallot? Checking out Shallot? Cauliflower – do you NOT notice the unique, vibrant, and bodacious beautiful Turmeric?!
Then, you glance back at Turmeric and Shallot (who is still chattering away) and you and Turmeric share a friendly side smile and you both have an idea. The conversation mingles towards the hanging fluorescent Route 66 sign. Cauliflower stops drinking and sits up right. You reach your hand over to Cauliflower’s shoulder and calmly interrupt the conversation to introduce it to everyone, “Hey, this is my friend Cauliflower. Cauliflower, this is Turmeric and [you look at Cauliflower a little more intensely in the eyes] Shallot, Turmeric’s friend.” Cauliflower says, “Hi.”
“Nice to meet you. What are you drinking there?” asks Turmeric with a charming interest. “Oh, this. This is just…simple. Salt and pepper with olive oil.” Turmeric smiles delightfully at Cauliflower, “Love it. Simple, but good.” Cauliflower seems to have lost its train of thought and then you enter, “So, this is Shallot. Shallot grew up around here and also does…what was it? Something with…?” Shallot answers delightfully and quickly, “The constant study and analyzation of the stabilization processes and systems from centrifuging rice bran while in its wholeness in order to maximize its full output of soluble and insoluble fibers for consumption.” Everyone pauses. Shallot clears its throat and kindly clarifies, “I work in research and development.” You and Turmeric slowly smile in anticipation to see what Cauliflower thinks and then it says, “Wow. That’s interesting. I read an article about that online the other day. Innovative stuff right there. What else do you do with all that rice?”
The conversation continues between Cauliflower and Shallot while you and Turmeric go for another round of drinks and laughs. It’s a good night to be out at the bar.
This short and common story came to my mind when figuring out how I was going to explain what this recipe means to me. Mostly because, in my house, cauliflower is one of those of ingredients that is often used up within a day or two or is pushed to the back of the refrigerator and forgotten. I grew up eating cauliflower raw and chopped in salads or steamed in some butter and salt. Very simple, but nothing special. Today I cook using lots of spices, herbs, sauces, dressings, and mixes of flavors. Turmeric is a spice that I’ve been cooking with for about a year and I love its settle floral-like aroma and flavor. The yellow-orange color is vibrant and strong. I didn’t grow up cooking with Turmeric so it has been fun figuring out which dishes I like to add it to. Shallot is another vegetable I didn’t grow up eating often. It was always garlic and onions, but shallots are a happy go-between flavor. I actually think caramelized shallots taste better than caramelized onions. Roasted shallots are slightly sweeter and the edges have a nice candy-like texture and it soaks up all the butters, oils, and salt and pepper that it’s cooked in.
|Roasted Spiced Cauliflower|
|1 head of Cauliflower|
|Salt and Pepper|
|½ Yellow Bell Pepper|
To make this dish start by prepping all of the ingredients:
- Break apart and clean 1 head of CAULIFLOWER and place it in mixing bowl
- Thinly slice SHALLOT and YELLOW BELL PEPPER and place is in the same mixing bowl
- Add a healthy pinch (or to taste) of PAPRIKA, ONION POWDER, DRIED PARSLEY, CELERY SEED, and TURMERIC
- Cover all of the ingredients with a nice coating of COCONUT OIL
- Mix all of the ingredients together
- Taste test a piece of cauliflower and then add SALT and PEPPER to taste
Take out a sheet pan and cover with parchment paper:
- Spread out the ingredients from the mixing bowl and let them bake in an oven at 400° Fahrenheit for 25 minutes or until the shallots caramelize
Our son, Rayden, and I really enjoy eating cauliflower this way. I do fork-feed this to him because Turmeric leaves a yellow stain and it can be a bit tricky to clean. My husband, Jeff, says, “It tastes good” and I’ll take that because cauliflower is not his favorite vegetable. Roasted Spiced Cauliflower is a delicious, easy-to-make, beautiful, and healthy dish to have in your collection of mindful home-cooked recipes. Enjoy!
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