No rants this time. Just a simple recipe for a healthy side dish.
As those of you who follow this blog know, I’m totally enamored with my Grant Family Farms CSA delivery. The realization that my 26 weeks of local, organic produce is about to come to a screeching halt, is slowly sinking in. In another 19 days I will be in full-fledged mourning. Weeping and wearing black; my pockets and purse filled with chicken, vegetable, and fruit milagros. I may be totally incapacitated. Just thought I’d warn you in case my blog is suddenly silent.
In the meantime, I will rejoice in eating my dwindling supply of fresh veggies.
I’m not a big fan of boiling the daylights out of my food and have found that a light steaming followed by a quick roasting is a perfect way to prepare broccoli and cauliflower. I’ve been receiving a lot of both of these gems lately. You know, in my-reason-to-live CSA delivery box that is about to come to an end (sniff, sniff).
Back to the broccoli and cauliflower recipe. Jamie Oliver, who is one of my favorite chefs, has encouraged me to use a mortar and pestle to mush up my spices and I find this works perfect for this dish. Okay, he hasn’t encouraged me personally, but he does this all the time and I have taken a liking to the process. I now have several mortar sizes and use them for all kinds of things.
My dear friend, Miles, who is also a famous English chef uses lots of interesting spices as well. Okay, so Miles doesn’t know we’re dear friends, but he does have a very entertaining blog and has inspired me to use more exotic herbs and spices. Well, not me personally, but his readers in general. In fact, I have some recently purchased fenugreek seeds and cardamon pods sitting right here on my desk waiting for Miles to come to the rescue. He was the reason I bought them and all I’ve done so far is sniff them periodically. Oh my gosh, they smell so good. Especially the cardamon pods. Actually, it’s a toss-up (I just sniffed them both again). I’m addicted.
roasted broccoli & cauliflower
what you need
• several broccoli and cauliflower pieces, washed and trimmed
• 2 teaspoons fennel seeds
• 1 teaspoon coriander seeds
• 1/4 to 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt (I much prefer Celtic sea salt or Kosher salt)
• 2 tablespoons sunflower seeds
• fresh ground black pepper to taste
• extra virgin olive oil (1 tablespoon or so)
what you do
• preheat oven to 425
• lightly steam broccoli and cauliflower for a couple of minutes, drain well or spin dry, set aside
• put the seasonings in a mortar and grind well (see photo)
• toss veggies in small amount of olive oil (be careful not to use too much)
• cover with seasoning mixture
• spread evenly on rimmed pan and roast for 20 minutes or so, stirring occasionally
• check often so they don’t burn
• serve immediately
Did I rant?
Well, if so, I’m sorry and sad and it’s not my fault.
Go forth and sniff your spices. Whew, all is not lost.
In good health,