Michael made this for dinner last night. He also made brown rice and chickpeas with fresh spinach. This was quite good, and Michael said, “It couldn’t be easier – you cut it up, mix the dressing, dump it in a pan, place it in the oven and stir it every 15 minutes.” This comes from a book I received as a Christmas gift – The Modern Vegetarian Kitchen by Peter Berley. It says 4 servings on the recipe, but we polished it all off by the end of dinner. The roasting causes the cauliflower to lose a lot of its volume; I could hardly believe I was looking at a whole head of cauliflower when the dish was finished.
3 T. freshly squeezed lemon juice
3 T. extra-virgin olive oil
1 1/2 t. coarse sea salt
1 t. ground cumin
1 t. ground coriander
1/2 t. cumin seeds
1/2 t. hot red pepper flakes
1 cauliflower (about 2 lbs.), cored and separated into flowerets
1 large red bell pepper, halved, seeded, and sliced into 1-in squares
1 large yellow bell pepper, halved, seeded, and sliced into 1-in squares (there were no organic yellow peppers, so he used two red ones)
1/2 c. fresh cilantro leaves
Preheat the oven to 450 degrees.
In a large bowl, combine the lemon juice, olive oil, salt, ground cumin, coriander, cumin seeds, and red pepper flakes. Whisk to combine. Add the cauliflower and bell peppers and stir well. Spread the vegetables in a baking dish (Michael used a Pyrex 13 x 9, which gave plenty of space for the cauliflower to roast without steaming) and roast for 45 minutes. Stir every 15 minutes for even browning. Transfer the vegetables to a serving dish, garnish with fresh cilantro leaves, and serve.
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