From a6ff43670c97f5a1dde34844964a6608faef8f73 Mon Sep 17 00:00:00 2001 From: medusa Date: Fri, 12 Jul 2024 06:06:01 +0000 Subject: [PATCH] Add food_related/Roasted_Cauliflower_with_Turmeric_and_Cumin.md --- ...ted_Cauliflower_with_Turmeric_and_Cumin.md | 39 +++++++++++++++++++ 1 file changed, 39 insertions(+) create mode 100644 food_related/Roasted_Cauliflower_with_Turmeric_and_Cumin.md diff --git a/food_related/Roasted_Cauliflower_with_Turmeric_and_Cumin.md b/food_related/Roasted_Cauliflower_with_Turmeric_and_Cumin.md new file mode 100644 index 0000000..11bcd1d --- /dev/null +++ b/food_related/Roasted_Cauliflower_with_Turmeric_and_Cumin.md @@ -0,0 +1,39 @@ +# Roasted Cauliflower with Turmeric and Cumin + +## Ingredients: + +- 1 large head of cauliflower (about 2 pounds) +- 3 tablespoons olive oil +- 1 teaspoon ground turmeric +- 1 teaspoon ground cumin +- 1/2 teaspoon garlic powder +- 1/2 teaspoon salt +- 1/4 teaspoon black pepper +- 1 tablespoon lemon juice (about 1/2 lemon) +- 2 tablespoons chopped fresh cilantro (optional, for garnish) + +## Instructions: + +1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil. + +2. Wash the cauliflower and pat it dry. Cut it into bite-sized florets, trying to keep them roughly the same size for even cooking. + +3. In a large bowl, whisk together the olive oil, turmeric, cumin, garlic powder, salt, and black pepper. + +4. Add the cauliflower florets to the bowl with the spice mixture. Toss well to coat all the pieces evenly. + +5. Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Make sure the pieces aren't overcrowded to ensure they roast rather than steam. + +6. Roast in the preheated oven for 25-30 minutes, stirring halfway through. The cauliflower should be tender and golden brown with crispy edges when done. + +7. Remove from the oven and immediately drizzle with lemon juice. Toss gently to distribute. + +8. Transfer to a serving dish and sprinkle with fresh cilantro if using. + +## Notes: + +- For extra crispy cauliflower, you can turn on the broiler for the last 1-2 minutes of cooking. Watch carefully to prevent burning. +- This dish is best served immediately while still warm and crispy. +- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10 minutes to crisp them up again. + +Serve alongside your Lentil & Chickpea Curry and lentil flatbreads for a delicious, well-rounded meal. \ No newline at end of file