Rev:Roasted Cauliflower Skewers with Cumin and Sweet Peppers

[lsdesign]

I took this out of the appetizer category and made it for a side dish. Skipped the skewers, skipped the crushed red peppers on account of the kids. Conclusion: a really great and tasty way to serve cauliflower which, along with brussel sprouts tend to be on the yuk list. Roasting helps these two poor veggies. I can now serve them more frequently.

[sushibones]

Thanks for the review. I am planning on making it this week (also as a side dish). Did you use the cumin seeds when you made this or just the ground cumin and coriander?

[lsdesign]

I just used the ground cumin and not the coriander since I would have to take the time to grind it and I was in a rush.

[sushibones]

Thanks for the info. I went to a local store where I can buy bulk spices, but didn't check the recipe before I went. I thought the recipe called for cardamom and coriander seeds, so I got those. I also bought ground coriander since I have been seeing a number of recipes that called for it. Discovered when I got home that I was totally wrong. I have cumin seeds, but they're pretty old.

I may grind the coriander seeds just out of curiosity as to how they compare with the ground stuff I bought. I have no idea what I am going to do with the cardamom seeds. Fortunately, I was able to buy just a very small amount (less than a tablespoon) for only 25 cents.

[sushibones]

I just made this tonight, and it was wonderful. I also made it as a side dish with just the cauliflower. I think the sweet red peppers would be good with it. I just didn't want to make the extra effort. But the cauliflower with the seasonings was wonderful by itself. DH and I both really liked this and will make it again. We nearly ate the whole head for dinner.

I did use all the spices. Since I had both ground coriander and coriander seeds, I used 1/2 tsp of each. I ground the seeds with a mortar and pestle. I also used the cumin seeds and slightly crushed them with the pestle as well. I decreased the crushed red pepper to 1/4 tsp.

This is a definite repeater. I think it would also make an interesting appetizer, although I personally would never try to serve it on skewers. A toothpick through a square of red pepper and a floret might work better, and be easier to prepare and serve.

[Jessica]

A question about this dish: The recipe says to cool the roasted cauliflower before you add the cilantro. Is this just so you don't burn yourself when you skewer the veggies? I want to serve it as a side dish, not an appetizer, and it seems like it would taste better hot than cold.

[sushibones]

I decided not to use the cilantro for this. They may have suggested letting the cauliflower cool so that the cilantro didn't wilt, though.

By the time we went back for second helpings of the cauliflower, I would say it was closer to room temperature than hot. It was still tasty. OK, I just had a taste of it straight out of the icebox. Still good. Room temperature is probably better than cold, but I don't think it is absolutely necessary for it to be hot to taste good.