It's official, we're beet freaks. Could eat them every day...the roasted flavor is just oh so good. My kids love them, hubby loves them...its win win.
We also love roasted cauliflower, so I figured why not combine the two.
I only found one recipe that featured both fresh veggies roasted together. However, the other recipe used golden beets which (so far) I haven't found here.
Roasted beets are just fine all by themselves, but the seasonings we used for this recipe were really nice. Oh, and the kids got a kick out of the "pink" cauliflower. :)
Can't wait to make this one again....soon!
We also love roasted cauliflower, so I figured why not combine the two.
I only found one recipe that featured both fresh veggies roasted together. However, the other recipe used golden beets which (so far) I haven't found here.
Roasted beets are just fine all by themselves, but the seasonings we used for this recipe were really nice. Oh, and the kids got a kick out of the "pink" cauliflower. :)
Can't wait to make this one again....soon!
1 to 1.5 pound head of cauliflower, cored and broken into medium florets
- 6 small beets, peeled and cut into long wedges
- 1 medium red onion, halved and sliced thin
- 1/3 cup olive oil
- 4 green cardamom pods
- 4 dried red chiles (optional)
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon black peppercorns
- 2 teaspoons sea salt
- Preheat oven to 425F.
- Grease a large baking dish (at least 13" x 9") with olive oil.
- Grind cardamom pods, dried red chiles, coriander, cumin and peppercorns into a fine powder.
- In a small bowl, mix this spice powder with olive oil.
- Add all the vegetables to a large bowl and drizzle the spiced oil over the vegetables. Using your hands, rub the oil into the vegetables instead of tossing to coat.
- Transfer to the greased baking dish and roast for about 1 hour or until tender and wonderfully caramelized. Use your kitchen timer to remind you to stir every 20 minutes.
recipe adapted from Indianfoodrocks
Posts
