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| Sunnyvale Farmers Market |
Meanwhile in this warm weather, strawberries, peppers and tomatoes are abundant in the market. So are fresh flowers like these beautiful sunflowers.
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| Sunnyvale Farmers Market |
V and I are continuing to do intermittent fasting every other week as it is known to provide several health benefits. On the day of fasting, we eat steamed or lightly saute’ed vegetables for lunch and a fruit salad for dinner. This week, the menu featured a rather special dish. Isn’t there something about roasting cauliflower that brings amazing layers of flavor to this simple vegetable? The deep caramel notes and the sweetness just isn’t there in steamed or sauteed cauliflower.
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| Roasted Tandoori Cauliflower |
We got this lip-smackingly good recipe from the gentle, erudite Dr. A, who is an excellent cook in addition to being one of the most caring human beings we have known. Her dinner parties are always warm, cozy affairs, and I remember that the conversation on that day veered towards my laments on the unaffordability of housing in the San Francisco Bay Area which is driving all the artists and teachers away. Dr. A’s beautiful daughter, who currently lives in London, told us about council housing in almost every neighborhood there. I wish they would do something about the housing in the Bay Area, otherwise what a fine, uncultured mess we would be in without teachers and artists.
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| Roasted Tandoori Cauliflower |
Coming back to the dinner, I have learnt from Dr. A that dinner parties need not be elaborate affairs with several complex dishes, but can feature two or three dishes that go well together served with a staple such as rice or bread. One can truly savor the individual dishes more, and not be overwhelmed with too many tasting choices.
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| Roasted Tandoori Cauliflower |
Recipe for Roasted Tandoori Cauliflower
Adapted for a vegan kitchen from Dr. A’s original recipe
[Printable Recipe]
Ingredients:
- 1 large cauliflower
- 1/2 can of coconut milk
- 2 Tbsp tandoori masala (or regular garam masala) (You can also find either one at an ethnic Indian grocery store)
- Salt to taste
- About 4 Tbsp of coconut oil for basting (Trader Joe’s carries an organic coconut oil although I haven’t tried it yet)
- Cut the cauliflower in to large florets and place in a large pyrex bowl with a lid
- Combine the coconut milk, tandoori masala (or garam masala) and salt to taste and pour it over the cauliflower
- Shake to coat all the florets evenly and place in the refrigerator to marinate overnight or at least for a few hours
- Remove the florets one by one from the marinade and place on a baking sheet lined with aluminum foil making sure they don’t overlap as much as possible. (You may have some left over marinade at the bottom of the vessel, add it to a stew or use it to make an aioli.)
- Dot the florets generously with coconut oil
- Bake at 400F for 30 mins until browned
- Just before serving, put it under the broiler on high for 3-5 minutes for the char
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| Roasted Tandoori Cauliflower |
The cauliflower along with another sauteed vegetable dish filled us up quite nicely on our intermittent fasting day. What method of fasting would you go for?