Roasted vegetables are my go-to dish during the colder months. For many years, steaming, braising, sautéing or boiling were the way I would prepare most vegetables. When I discovered the delicious advantages of roasting vegetables, I experimented with many types. You’ll find that the vegetables taste sweeter and are more intense in flavor when they are roasted.
Some of my favorites are wedges of light green fennel, thin, bright orange carrots, or chunks of peeled turnips and rutabaga. A drizzle of olive oil and salt and pepper is all that is needed before they are tucked into the oven. Each of these garden roots take on a brown caramelized crust that adds tons of flavor. I was surprised to discover that cauliflower and broccoli also benefit from the high-heat roasting technique. I like to top them with a fresh sprinkling of lemon zest, chopped parsley and garlic. While I like roasting kale, which turns into a crispy chip, I prefer sturdier veggies that will stand up to high-heat roasting.
Melissa Clark’s new book “Cook This Now” (Hyperion, $30) includes an intriguing roasted cauliflower recipe. This gussied-up cauliflower dish roasts whole cumin seeds alongside the florets, which the author suggests “add a pleasant earthy flavor to balance the assertive tang of the vegetable.” I like the flourish of a creamy salted yogurt topping, fresh mint leaves and a finish of some scarlet red pomegranate seeds. Try it. You’ll like it.
Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Holidays,” and also a James Beard award-winning radio show host. You can contact her at www.seriouslysimple.com.
Cumin Seed Roasted Cauliflower with Salted Yogurt, Mint and Pomegranate Seeds
Reprinted with permission from “Cook This Now” by Melissa Clark (Hyperion, 2011)
Serves 2.
Ingredients:
- 1 large head cauliflower, cut into bite-size florets
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon whole cumin seeds
- 1/2 teaspoon kosher salt, plus additional
- 1/2 teaspoon freshly ground black pepper
- Plain yogurt, for serving
- Chopped fresh mint leaves, for serving
- Pomegranate seeds, for serving
Directions:
- Preheat the oven to 425 F. Toss the cauliflower with the oil, cumin seeds, salt and pepper. Spread the mixture in an even layer on a large baking sheet. Roast, tossing occasionally, until the cauliflower is tender and its edges are toasty, 20 to 30 minutes.
- Whisk a pinch of salt into the yogurt. Dollop the yogurt on top of the cauliflower and strew the mint and pomegranate seeds over the yogurt.
