
Luckily for us, the recipe was pretty good! Turmeric not only adds a lot of color to whatever you add it to, but it also adds a good amount of flavor along with the other spices. The cooking instructions themselves are straightforward enough and the ingredient list is plain and simple. I think what also appealed about this recipe was that it involved testing out whole cauliflower, instead of altering it in any weird ways. Speaking for myself, I know I prefer to try new fruits or veggies in their "original" state or as close to that as I can get in a recipe. That way I can learn the true taste before altering it! Anyways, if you're feeling adventurous and don't eat a lot of cauliflower, this is a pretty good way to break the ice and give it a shot!
Cooking Notes: The original recipe calls for nigella seeds, but seeing as how we didn't know what those were or where to find them, we skipped on them. Also, we chose to serve this with a dollop of plain Greek yogurt and it was divine! The dinner itself is pretty good, but the creaminess of the yogurt brought out the flavors and is highly recommended!

1 medium head of cauliflower, out leaves removed and cut into florets
6 medium shallots, peeled and left whole
8 oz. cherry tomatoes, cut into halves
1 15-oz. can cannellini beans, drained and rinsed
3 bay leaves
1/2 cup water
1/4 cup EV olive oil
1 tbsp lemon juice
1 1/2 tbsp ground turmeric
1/2 tsp ground sweet paprika
1/4 tsp ground cumin
S&P, to taste
1/4 cup parsley, chopped finely
Plain Greek yogurt, to serve
Recipe: The Cook Who Knew Nothing: Turmeric Roasted Cauliflower with Cherry Tomatoes and Cannellini Beans
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