Some Like It Hot

Can you believe that Thanksgiving here in the U.S. is only a week away! How did that happen? I swear we were just setting the kids off to school after summer break only yesterday. Well, even though I am nowhere near ready for the holidays, I am ready to welcome them. I’ve been feeling very holiday-ish for weeks now. Perhaps its the unseasonably cool temperatures we’ve been having? Burr!

But before I can turn my attention to holiday cooking, I figured I had better post some of our Indian recipes I’ve been mentioning. India was my choice for our cooking around the world adventure. I’ve been participating in lifestyle and teacher training program at my yoga studio since August, and one of our recent adventures was to spend an afternoon with the wife of one of our instructors learning how to cook home-style Indian cuisine. It was the perfect fit for our blog!
Cauliflower

We learned how to make dosas, curried cauliflower and a delicious chickpea stew. The instruction was hands-on and our teacher was very informative and helpful. She brought her most used equipment from home, her pressure cooker and spice tin. She said that the traditional gift for a new Indian bride is a pressure cooker – she couldn’t get by without hers. And her spice tin was a circular container (it reminded me of a Christmas cookie tin my grandmother used to have) with individual compartments for her most used spices. It was such a clever container and a far site more organized than my crazy spice drawer (which is now over-flowing with spices and herbs from around the world).

My favorite recipe from the day was the curried cauliflower, which I’m sharing with you today. It’s simple. It’s healthy. It brings the heat! But I think the best part about it was learning how to prepare my own curry. I had no idea that curry powder is a spice blend. I always figured it was its own spice, when in fact it is a blend of spices that was said to have been created by an Indian cook for a British soldier who was returning to England and wanted to take the flavors of India home with him. Our instructor prepared her curry with cumin, cayenne, coriander and turmeric which is the version I plan to share today.
cutting cauliflower

Mr. N joined me in the kitchen to make the cauliflower. He had a sample from my class and was eager to learn how to make it. The great thing about this recipe is that it’s fast and easy, so perfect for Mr. N to learn how to make for himself (with oven supervision of course). We started by cleaning the cauliflower and then slicing it into quarters. The trick to slicing it is to make a deep cross-cut into the stem of the head and then pull the quarters apart. This makes it easy to break the cauliflower into bite size florets.
cauliflower florets

After rinsing the cauliflower clean, we added it to a Ziplock bag. Mr. N then measured out and added a bit of olive oil and our spices to the bag.
curry spice mix

After giving the bag a good shake to coat the cauliflower, we then placed it onto a parchment lined baking sheet and roasted the cauliflower at 450F for 15 to 20 minutes.
shake and bake

While the cauliflower was baking, Mike and Miss A called us out to the yard where they had been raking up leaves. They just had to share their amazing find…a rather large praying mantis!
praying mantis

The kids were just enthralled (as was I). She was a real beauty. She sat perfectly still, well all but her eyes were still. Her eyes tracked our every movement. You can see how the praying mantis makes such a great hunter! Had she been on a plant, we likely never would have noticed her. praying mantis close-up

Back in the kitchen the cauliflower had finished roasting, so Mr. N and I returned to the kitchen to get a first taste of our healthy snack. We had toned down the cayenne and increased the cumin from my instructor’s version and were hopeful that it would be as good. We still wanted it hot – just not need-a-fire-extinguisher-hot. oven roasted cauliflower

The verdict – we have a winner! This dish might hold a special place in my heart – it’s a vegetable, which I have never really been partial to, in fact, I typically can’t stand cauliflower – and I love this recipe! I could hardly stop snacking on these little gems. Mr. N too, he kept coming back for more, and then a few more. And how fun that it’s a snack we don’t have to worry about overeating! curry cauliflower

I can’t believe I’m going to say this, but it earned 4 spoons from both Mr. N and I – a vegetable nonetheless! Mike also enjoyed the cauliflower. This ranked at a 3 spoon vote for him. Surprisingly, the heat was a bit too much for him (the man that literally douses things in srichacha). oven roasted curried cauliflower

And I’m guessing that you can imagine Miss A’s reaction. Yes, this was a 1 spoon dish for her. She did take a few bites offered by her brother, but after several moments she went charging to the sink to pour water into her mouth. A bit of an over-reaction? Perhaps. Drama does tend to run in the family. 😉
our budding actor

Print this recipe: Oven Roasted Curried Cauliflower

Long story short, if you like it hot, give this one a try. It’s a fast, healthy recipe that makes a great side dish or snack. Just ask Mr. N, he’s requested this as part of his weekly school lunches. cauliflower curried

All-in-all, I’d say our first Indian cooking adventure was a success. We’ll have one more Indian dish to share after Thanksgiving as well. Until then, I hope you all enjoy the holiday. As we count our blessings for the Thanksgiving holiday, all of our wonderful readers, commenters, friends and family will make the list. Like this recipe, you all hold a special place in our hearts. Cheers!