I love alliteration, so it was hard to resist calling this recipe Cauliflower and Carrots Cooked with Cumin, Coriander, and Cayenne. Whatever the title, this is a delicious and simple way to impart great flavor to vegetables. If you take the extra minute to freshly grind cumin and coriander seeds, it tastes even better. This wonderful side dish goes with almost every entree, but I especially like it with our Lentil and Potato Curry (page 135). As a bonus, these vegetables also taste wonderful cold, so save any leftovers to toss in a salad. —MYRA
Serves 4
1 large head cauliflower, cut into bite-size pieces
2 large carrots, cut into 1/3- to 1/2-in/8- to 12-mm slices
3 tbsp olive oil
1 tbsp ground cumin (freshly ground if possible)
1 tsp ground coriander (freshly ground if possible)
1/2 tsp salt
Pinch of cayenne pepper
Preheat the oven to 400°F/200°C/gas 6.
Spread the cauliflower and carrots in a large rimmed roasting pan. Drizzle the oil over them and toss with your hands until they are thoroughly coated.
In a small bowl, blend the cumin, coriander, salt, and cayenne together with a fork. Sprinkle the spices evenly over the vegetables and toss with your hands until the vegetables are evenly coated. Make sure the vegetables are spread out on the pan and not touching each other if possible.
Roast the vegetables for 45 minutes, stirring after 15 minutes, then twice more at 10-minute intervals, making sure they remain spread out on the pan. The vegetables are done when they are firm but easily pierced with a fork and beginning to turn golden brown. If they need more time in the oven after the initial 45 minutes, keep a close eye on them, stirring every 5 minutes. Serve the vegetables warm or at room temperature.
1 SERVING: CALORIES: 160 | FAT: 12G | CARBS: 12G | PROTEIN: 4G | SODIUM: 350MG | DIETARY FIBER: 24% | POTASSIUM: 12% | VITAMIN A: 190% | VITAMIN C: 130% | VITAMIN B6: 20% | FOLATE: 20% | IRON: 10%