Want to know the secret for cooking cauliflower without getting that nasty cruciferous vegetable* smell all over your house?
You oven-roast it.
Oven-roasting makes the taste milder as well as the smell. It also lends cauliflower a wonderfully crisp, crunchy texture. My mother usually keeps it simple, roasting cauliflower with a little oil, salt, and pepper. I enjoy it this way as a side, but it can smell and taste even more interesting. Check out Eat Live Run’s version, which uses cumin, garlic powder, and cayenne pepper.
Yield: Serves 2-4 as a side dish
Prep time: 10-15 minutes
Total time: 40 minutes
1 large head cauliflower, cut into florets
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 tablespoon olive oil
1. Preheat oven to 400 degrees. Mix all spices together in a small bowl or cup. (Alternatively, if you don’t want to have extra dishes to wash, skip this step and sprinkle spices evenly over the cauliflower in step 2).
2. Drizzle olive oil all over cauliflower florets and sprinkle with spice mix. Toss together and lay out on a lined sheet tray.
3. Roast spicy cauliflower for 25-30 minutes, tossing occasionally.
The added cumin in this recipe makes the cauliflower complement Indian food even better!
*the family of veggies that cauliflower, broccoli, and Brussels sprouts come from. Notice how they can all smell terrible?