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    You are in: Home / Community Forums / Food Photos Forum / Roasted Cumin Cauliflower
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    Roasted Cumin Cauliflower

    Wed Sep 12, 2012 3:51 am Groupie
    Gday First of all, let me say that I don't normally like cauliflower or buy it very often

    I OBVIOUSLY did buy it to use in another recipe I didn't get around too

    I find it bland, don't like it pureed like potatoes, cauliflower soup think you get the picture

    I made this today as a snack and OH MY GOD!!!

    HOW simple, easy! Martha is my hero lol


    Hope you do too!

    Only thing I did was used roasted curry powder and did 1 tsp instead of 3/4


    Posting in the menus forum too!
    Wed Sep 12, 2012 4:33 am Groupie
    ooh yes please.... I love caulli... has to be a little bit crunchy still... and I love curry...

    next you'll be making veg curries stuffed with cauli and brocolli... icon_smile.gif

    Wed Sep 12, 2012 4:46 am Groupie
    AskCy wrote:
    ooh yes please.... I love caulli... has to be a little bit crunchy still... and I love curry...

    next you'll be making veg curries stuffed with cauli and brocolli... icon_smile.gif


    icon_smile.gif GREAT tip and thank you

    These had the subtle crunch and LOVE the roasted curry!

    Makes one feel like I did NOT make this dish in the 35 minutes of roasting hurry icon_smile.gif

    Wed Sep 12, 2012 8:39 am
    Forum Host
    Mickey, first of all, excellent photos!!

    Then: you've given me a great idea -- I'm going to prepare these, and then roast it in the same pan as a whole chicken. (We love roast chicken and I usually roast veggies alongside -- so little work, an all-in-one dinner!) icon_lol.gif I never add much liquid, so the cauli will not get soggy.

    I love the spices used.
    Wed Sep 12, 2012 9:29 am Groupie
    Gotta try this! Great photos! icon_biggrin.gif
    Wed Sep 12, 2012 10:08 am Groupie
    That looks sooo tasty!I have been wanting to make roasted either cauliflower or broccoli but was worried about the texture..How was it?
    Chef shapeweaver ©
    Wed Sep 12, 2012 1:13 pm Groupie
    I like cauliflower, and I might have to give that
    a try. icon_smile.gif
    Wed Sep 12, 2012 10:20 pm Groupie
    Gday and big big big big thanks all! You have MADE MY day!

    Glad we ALL can continue to inspire each other in our own unique way!

    re the texture

    my hint and tip would be use a pastry type brush and make sure all of the floret is covered as initially I did not think it would be easy to simply dump the floret in the thickened type sauce

    by covering it as much as you can you ensure the taste is consistent throughout icon_smile.gif

    I used yellow mustard seeds but am sure black would work as well

    when they come out of the oven and for quite some time...they ARE crunchy

    When left overnight, they lose some of the WOW I want to continue eating them more taste and DEFINITELY roasted curry powder icon_smile.gif

    I LOVE curry so that's why I increased the 3/4 tsp to 1 tsp


    Glad you all enjoyed and now am happy I shared this too!!


    Thanks all again

    Hope you have a day that is filled with WHOO HOO!
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