Wednesday, January 11, 2012

Winter Roasted Cauliflower

Fresh vegetables have become somewhat scarce at the supermarket this time of the year, and simply boiling out of season flavor lacking vegetables is not all to appetizing.  I like cauliflower and the vinager, corriander, garlic flavor combination plays off the wholesome sweetness of roasted cauliflower in a very pleasing way.  I've also come to appreciate the results of microwaving cut potatoes.  They keep a nice texture, are time effeciant, clean, and are still accepting of flavors after a quick cooking.

Garlic Roasted Cauliflower

Half a large head cauliflower, cut into two inch pieces
Four large cloves of garlic, sliced thin
One tablespoon ground coriander
One teaspoon sugar
Two tablespoon olive oil
One generous teaspoon sherry vinegar
Salt & pepper 

Twelve ounces potato, cut into wedges

Pre-heat oven to 425 degrees Fahrenheit.  If you are adding the potatoes I cut them in wedges no larger than an inch and microwave for 4 minutes so they take as long in the oven as the cauliflower.  Toss everything in a bowl together and lay out onto a cookie sheet on a single layer.  Bake for 18 minutes then increase heat to 500 degrees and cook another 5 minutes. 

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