roasting away

The time of year almost always dictates what I want in my belly.  lately, its toasty, hearty, well seasoned and spicy foods.  get away from me with the raw, the pure, the light and the watery.  i'm sure it's no secret to you that winter makes you crave more substantial, belly filling, soul warming dishes but i literally had a date with my friend last week during which we went grocery shopping, made a pot roast and mashed potatoes and fell asleep.  

for lunch at home, i usually make myself a bunch of roasted veggies with new spice combinations (fennel, mustard seeds, coriander, cumin) that i roast and crunch up in my new mortar and pestle i bought myself for my 29th.  oh, you don’t have one of those?  you should.  they’re like, ten bucks and freshly ground spices are INSANE on everything from popcorn to avocado toast.  

really, though, pick a delicious vegetable, combine it with a high roasting temperature, a good pinch of salt and grind of fresh pepper and you’ve got a pretty foolproof, winning recipe.  cauliflower is my top pick for this treatment, i have to say.  the high heat alone makes it come into this amazing, nutty, caramelized almost meaty treat.  These also make a proper meal with a big bowl of lentils or well sauced grains.  

Roasted Cauliflower w/Cumin + Coriander

2 tsp cumin seeds

2 tsp coriander seeds

1 head cauliflower, broken down into large florets

2-3 tbsp olive oil

salt + fresh pepper

pinch cinnamon (optional)

1. Preheat oven to 450.

2. In a small sauté pan, toast the spices on a low flame just until fragrant.  Remove to mortar &pestle and grind up a bit.  If you don’t have use of whole seeds or a mortar, just use the ground variety in the same amounts or a little more as they seem to be a little more lacking in flavor.

3. In a large bowl, add cauliflower florets, olive oil, toasted spices, a couple good pinches of salt and grinds of pepper.  Dump onto a parchment lined baking sheet, or silpat if you have it.  If you cut up your cauliflower, I like to lay it out on the flat side so it gets nice and crunchy.

4. Roast about 15-20 min until tender.

Roasted Romanesco w/Chili + Lemon

1 head broccoli romanesco, cut into florets

2-3 tbsp olive oil

1/4-1/2 tsp dried red chili flake

zest of lemon, reserve half to squeeze on at the end

salt + fresh pepper 

1. Preheat oven blah blah blah you know same deal.

2. Toss your florets with oil, spices and again a good amount of salt and fresh pepper.  

3. Roast for 15 min until golden.  Remove from oven and toss with lemon juice and some fresh grated pecorino if you’re so inclined.