Months ago, I made this Roasted Broccoli and Shrimp recipe and it was super tasty (I highly recommend it). The other night I was in need of a side dish and didn't want to steam broccoli AGAIN. Not that there's anything wrong with steamed broccoli, but it required another spot on the stove and I already had half of it taken up with stuff for dinner. That's when I remembered the broccoli with shrimp and realized I didn't HAVE to include the shrimp...I could just roast the broccoli! Which is exactly what I did, and it was awesome. Then a few night later, there was a bag of cauliflower in need of consumption, and I started to get out all the equipment to steam, and then I remembered the broccoli. I did everything the same (but cut back on the corriander just a tad), and OH MY. Cumin and cauliflower? Made for each other. The boy-fiance declared it the best caulifower EVER. I think it might be my new go to side dish.
In other news, I almost killed the cat earlier this week. We went to the vet for a routine visit, and two shots later we were headed home. Annnd then early the next morning we were headed back because Mr. Miles was having a pretty extreme reaction to his shots. An intense hour later, we were both home, exhausted (we'd been up since 4:30am) and decided to take a sick day. Which felt a little weird since I wasn't sick, but I decided to camp on the couch and watch the Food Network anyways (I also had strict orders to keep an eye on the kitteh in case he didn't start to feel better). This all went down on Wednesday and I'm happy to report that he's 100% back to normal (whew!) and his records at the vet now have a note to not give him two shots at once. Which is good, but to hell with the note. I'm not going to forget about this next time he needs shots. I kind of doubt he'll forget about it either. All the cat treats in the world aren't going to coerce him back into that carrier.
12oz Cauliflower, cut into bite-size florets (One bag from Trader Joe's)
1-2 tablespoons extra virgin olive oil
1/4 teaspoon ground corriander
1/2 teaspoon ground cumin
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pinch hot chili powder (optional)
Lemon wedges, for serving
1. Preheat oven to 425 degrees. In a large bowl, toss cauliflower with oil, coriander, cumin, salt, pepper and chili powder (if using).
2. Spread cauliflower in a single layer on a baking sheet. Roast for 20-25 minutes, until cauliflower starts getting browned a little bit. Serve with lemon wedges, or squeeze lemon juice all over cauliflower just before serving.