It’s been a lovely fall season here in Southern Ontario. Warm (mostly) and (mainly) sunny and lo-o-o-ong! It makes the transition that much easier – and allows ALL the crops to be harvested in a timely manner without too much panic and shrieking. Now, though, the nights have a real bite and the sunlight has an attenuated quality … winter is not far away …
Time to break out the winter menus; chili and stew and thick soups. Comfort food, slow-you-down and stick-to-your-ribs food. Whatever you call it, it definitely includes this salad!
Lemon-Cumin Roasted Cauliflower Salad
Assemble marinade …
finely grated zest and juice of one lemon
1/3 c lemon juice
1/2 t salt
1 t pepper
2 T ground cumin
1 T chopped garlic
1 T ground coriander
whisk in …
1/3 c olive oil
Cut into bite-sized florets …
1 head cauliflower
Wash well, immersing in cold water several times.
Cut into chunky slices …
2 large carrots and 2 red onion
Parboil the carrot and thoroughly toss all vegetables with the marinade. Let sit for half an hour to get itself together. Just before service, turn out everything (vegetables and marinade) onto a parchment-covered baking sheet. Roast in a 350 F oven for 20 – 25 minutes, stirring several times. When stirring, use a flat spatula to pick up the marinade off of the parchment and re-distribute it over the vegetables. A cut-glass platter makes a nice serving vessel for this salad and a sprinkle of chopped parsley would not go amiss. Two of my favourite flavours (lemon and cumin) clinging to the meatiness of the cooked cauliflower … that will stick to your ribs!
Pro-tip for the carrots: start cooking them in just enough cold water to cover. By the time the water boils, they will be almost par-boiled all the way through. If you added the cold pieces to boiling water, the outside would be mushy by the time the heat penetrated to the centre of the carrot. Don’t forget to use the cooking water in your next soup or stew (or as the-mom-who-lives-in-my-head says “Just drink it! It’s full of vitamins!”).
I like to use what I call a “roll-cut” on the carrots. It has lots of long, cut sides for the heat to penetrate quickly and it looks elegant. Start with a simple diagonal cut off of one end. This piece will be different from all its siblings … treat it gently.Now turn the carrot one quarter turn towards you and make another cut on the same angle Keep turning and cutting until you run out of carrot.
More extreme versions of our usual thanks go to volunteers and members of the community who have pitched in to help during the 40 day retreat! Virginia, Jerome, Regan, Zigang, Greg, my sisters Julie and Chris (and my Mom for one memorable afternoon!) – we literally couldn’t have done it without you all! Thank you x 100,001!
They are taking care of us – you take care of each other and the world! ❤