Roasted cauliflower with fennel - a virtual potluck with monica bhide

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Starter

2 servings

Very Easy

50 min

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Ingredients

• 1)Roasted Cauliflower with Fennel
• 1 medium head cauliflower (about 1 1- 4 to 1 1-2 pounds)
• 1- 4 cup vegetable oil
• 1 1-2 tablespoons Fennel-Chile Dry Rub (see below)
• 1- 2 tablespoon coriander seeds, crushed
• 1- 4 teaspoon table salt to start

2)Fennel-Chile Dry Rub:

• 1- 4 cup fennel seeds
• 4 whole dried red chiles
• 1- 2 teaspoon ground peppercorns (use a medley of different colored peppercorns)

Preparation

• 1)Roasted Cauliflower with Fennel
  Preheat the oven to 400°F. Cut the cauliflower into 1-inch florets and place in a large bowl. Drizzle with the oil and toss with your hands to coat each floret. In a small bowl combine the dry rub, coriander, and salt. Add the spice mixture to the cauliflower. Once again, no tool is better than your hands. Get in there and make sure all the florets are well coated. Place the cauliflower on a baking sheet and spread out evenly in a single layer. Don't worry if it is a little crowded. If you really cannot fit it on one sheet, use two. Bake for about 15 minutes. Stir and bake for another 15 minutes or until the cauliflower is well browned and cooked through. Serve hot.
• 2)Fennel-Chile Dry Rub:
  Heat a small dry skillet over medium heat. Add the fennel seeds. Toss until the seeds are fragrant. This takes just about 1 minute, so watch them carefully and keep tossing the seeds in the pan or they will burn. Add the chiles and toss for another 5 seconds. Remove from heat and allow to cool. Grind to a coarse powder in a spice grinder. Add the peppercorns and mix well. Store, covered, until needed.

Christie's Corner

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