Wednesday, February 26, 2014

cumin seed roasted cauliflower. yogurt. pomegranate. basil. fennel quinoa



well...
i have nothing to report but lunch.
a use-the stuff-before-it-goes-bad lunch.

a fat yellow cauliflower, roasted in whole cumin seeds. a dollop of yogurt, shower of pomegranate seedlings, and basil.

and an extremely straightforward fennel quinoa salad with a lemony mustard vinaigrette.
and some little roasted radishes for tits and giggles.


i love you melissa clark. are you out there? can you hear me? no



Cumin Seed Roasted Cauliflower
adapted from Melissa Clark Cook This Now

1 big head of cauliflower, cut into bite size pieces
2 tbsp olive oil
1 tsp whole cumin seeds
kosher salt
black pepper
greek yogurt
lemon
pomegranate seeds
few basil leaves, chiffonade

preheat oven to 425 degreesF. on a large baking sheet, toss cauliflower with olive oil, cumin seeds, about 1 tsp kosher salt, and some fresh ground pepper. arrange so its in 1 even layer and roast til it's nice and caramelized, about 30 minutes, tossing halfway through baking. 
stir some greek yogurt with a generous squirt of lemon juice and salt. dollop yogurt on top of cauliflower and top with pomegranate seeds and ribbons of basil. 
serve with quinoa or rice or any other grain. 


Makeshift Fennel Quinoa

1 cup tricolor quinoa, cooked 
1 bulb of fennel
couple large handfuls of arugula
parmesan
salt 
pepper
lemony mustard vinaigrette 

shave fennel very thin using a mandolin or very sharp knife. toss with warm quinoa, arugula, and a handful of grated parmesan. toss with vinaigrette and season with salt and pepper. 

for lemony mustard vinaigrette: juice half a lemon into a jar. stir in a small dollop of dijon mustard, about 1/2-1tsp. add a clove of minced garlic, a tablespoon of white wine vinegar, a tsp of honey, and salt and pepper. close jar and shake well. then add 2-3 tbsp olive oil. shake. taste and adjust to your liking. 



1 comment:

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