Cumin and Fennel Toasted Cauliflower with Currants and Pepitas
Sorry I missed posting yesterday, Dinner Clubbers. The computer was feeling under the weather and I had strict instructions not to turn it on. Today things seem to be feeling better and so, here is the first of two posts today. Sunday's supper, inspired by this recipe, used up our head of cauliflower from the CSA share. I chopped it up into little florets and tossed with some olive oil. Meanwhile, Nick toasted 2 tsps each of ground cumin, ground coriander, and chili powder along with 1/4 cup of ground almonds and salt in a hot cast iron skillet. After a minute or two, we tossed in the cauliflower and let it caramelize for about 3 minutes on each side. Next we tossed in the juice and zest of one lemon, a handful each of dried currants and pepitas and cooked for another 3 minutes or so. It was toasty and nutty and thoroughly enjoyable.
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