Place cauliflower on a holiday veggie platter, and it will turn into a holiday cauliflower platter at the end of the night. Cauliflower is always the last choice. Who wants to dip a bland white veggie into a white creamy dip?
Veggies are about color. A bright way to compliment the main dish on your plate. Those oranges and greens and reds are fun, and equate to nutrients and health.
Even though the colorless cauliflower is packed with vitamins and antioxidants too, it often gets overlooked. But like a blank canvas, it only takes a touch of color to reveal its value.
With the holiday season upon us, I wanted to create a dish with a fun and festive presentation. And also to get cauliflower off the veggie platter and onto the dinner table.
To make cauliflower exciting to eat, it first needs an appetizing name - Tandoori-Roasted Cauliflower with Almond Butter.
Pairing our bright Tandoori Seasoning with rich almond butter accentuates cauliflower’s nutty flavor, and gives this white veggie a well needed spicing up.
Place the coated cauliflower in the oven, turn on the broil setting, and roast until the florets brown nicely on the edges.
Finally, sprinkle lightly with our new Sweet Ginger Sea Salt, add a squeeze of fresh lemon or lime juice, and garnish with fresh cilantro or parsley.
Just a few simple steps turn a modest veggie into a dish of Tandoori-Roasted Cauliflower with Almond Butter.
Tandoori-Roasted Cauliflower with Almond Butter
by Season with Spice
Serves 4-5 as a side dish
Ingredients:
1 head cauliflower – cut into florets
1/2 cup almond butter
2 tbsp olive oil or sunflower oil
4 tsp of Season with Spice’s Tandoori Seasoning
Season with Spice’s Sweet Ginger Sea Salt (or coarse salt)
Squeeze of fresh lemon juice or lime juice
Fresh cilantro leaves or flat-leaf parsley – coarsely chopped for garnish
Crushed toasted almonds (optional)
Method:
1. In a large bowl, whisk together almond butter, oil and tandoori seasoning. Depending on the texture of your almond butter, squeeze in some lemon juice or a tablespoon of water if you find the mixture a little dry. Toss the florets into the mixture and coat well.
2. Adjust the top oven rack, so the cauliflower will be about 4-5 inches away from the heat. Preheat the oven for a few minutes on the low broil setting.
3. While oven is preheating, spread out the cauliflower in a single layer on a foil lined baking pan.
4. Roast under the broiler for 10-12 minutes, until just tender and golden brown (remove from oven halfway to flip florets over). When cooked, sprinkle with Sweet Ginger Sea Salt or coarse salt, squeeze lemon or lime juice over, and garnish with fresh cilantro leaves or parsley. For extra crunch, and to add texture for presentation, top with crushed toasted almonds. Serve hot.
by Season with Spice
Serves 4-5 as a side dish
Ingredients:
1 head cauliflower – cut into florets
1/2 cup almond butter
2 tbsp olive oil or sunflower oil
4 tsp of Season with Spice’s Tandoori Seasoning
Season with Spice’s Sweet Ginger Sea Salt (or coarse salt)
Squeeze of fresh lemon juice or lime juice
Fresh cilantro leaves or flat-leaf parsley – coarsely chopped for garnish
Crushed toasted almonds (optional)
Method:
1. In a large bowl, whisk together almond butter, oil and tandoori seasoning. Depending on the texture of your almond butter, squeeze in some lemon juice or a tablespoon of water if you find the mixture a little dry. Toss the florets into the mixture and coat well.
2. Adjust the top oven rack, so the cauliflower will be about 4-5 inches away from the heat. Preheat the oven for a few minutes on the low broil setting.
3. While oven is preheating, spread out the cauliflower in a single layer on a foil lined baking pan.
4. Roast under the broiler for 10-12 minutes, until just tender and golden brown (remove from oven halfway to flip florets over). When cooked, sprinkle with Sweet Ginger Sea Salt or coarse salt, squeeze lemon or lime juice over, and garnish with fresh cilantro leaves or parsley. For extra crunch, and to add texture for presentation, top with crushed toasted almonds. Serve hot.
