Spiced Roasted Cauliflower
1 large head cauliflower (about 3 pounds), cut into florets
4 tablespoons unsalted butter, melted
1 teaspoon sugar (Rapadura, Succant, or Maple Sugar are best)
½ teaspoon salt
½ teaspoon freshly ground pepper
½ hot paprika
¼ teaspoon cinnamon
½ teaspoon ground coriander
Coarse salt, for sprinkling
Preheat oven to 475 degrees
In a large bowl, toss cauliflower with butter, coating evenly. In a small bowl, combine sugar, salt, spices and mix cauliflower with hands, ensuring that spice mixture has been evenly distributed.
Spread florets on a baking sheet in a single layer and roast in oven until fork tender, at least 15 minutes. Serve in a bowl as a side dish or with toothpicks, as a party snack.
Adapted from Food & Wine, December 2002
From Arlington Farmer’s Market E-Newsletter, Vol. 6, Issue 4, January 27, 2007
Visit the Arlington Farmer’s Market year round at the intersection of N. Courthouse Road
and N. 14th Street. Saturdays from 8 am – noon (summer) and 9 am – noon (winter).
1 large head cauliflower (about 3 pounds), cut into florets
4 tablespoons unsalted butter, melted
1 teaspoon sugar (Rapadura, Succant, or Maple Sugar are best)
½ teaspoon salt
½ teaspoon freshly ground pepper
½ hot paprika
¼ teaspoon cinnamon
½ teaspoon ground coriander
Coarse salt, for sprinkling
Preheat oven to 475 degrees
In a large bowl, toss cauliflower with butter, coating evenly. In a small bowl, combine sugar, salt, spices and mix cauliflower with hands, ensuring that spice mixture has been evenly distributed.
Spread florets on a baking sheet in a single layer and roast in oven until fork tender, at least 15 minutes. Serve in a bowl as a side dish or with toothpicks, as a party snack.
Adapted from Food & Wine, December 2002
From Arlington Farmer’s Market E-Newsletter, Vol. 6, Issue 4, January 27, 2007
Visit the Arlington Farmer’s Market year round at the intersection of N. Courthouse Road
and N. 14th Street. Saturdays from 8 am – noon (summer) and 9 am – noon (winter).
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