Cardamom Roasted Cauliflower Food

CARDAMOM-ROASTED CAULIFLOWER

Steps:

• Preheat oven to 425 degrees. Brush a 9-by-13-inch baking dish or other large gratin dish with olive oil and set aside.
• In a coffee grinder or small food processor, grind together cardamom pods, chiles, coriander, cumin, and whole peppercorns until fine. Mix the spices with oil in a large bowl. Add cauliflower and onion; toss to coat.
• Transfer vegetables to prepared baking dish and roast until tender, about 1 hour, stirring every 20 minutes. Season with salt and serve immediately.

ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 425 degrees F.
• In a bowl, toss the oil, garlic, cumin, cauliflower and toss to incorporate. Adjust the seasonings with salt and black pepper. Transfer the mixture to a baking dish, and dollop the top with little pats of the butter. Sprinkle the panko bread crumbs over the cauliflower. Roast the baking dish in the oven for approximately 20 to 30 minutes, or until the cauliflower is golden brown, and tender.

CREAM OF CAULIFLOWER SOUP WITH CARDAMOM

Steps:

• Heat the oil in a soup pot and add the garlic, jalapeno, onions, cardamom and mace.
• Sautee until the onions are soft, about 5 minutes.
• Add cauliflower and stock and bring to a boil.
• Cover, reduce to a heat and simmer for about 30 minutes.
• Strain soup, seperating and reserving liquid and solids.
• Puree the vegetables in a blender or food processor until smooth.
• Return vegetable puree to the soup pot and add milk.
• Add enough liquid to reach desired thickness.
• Season with salt and pepper and gently reheat.
• Garnish with chives, if desired.
• For Vegetarian use vegetable stock and for Vegan also use soy milk.