Roasted Spiced Cauliflower
Ingredients:
- ¼ cup canola oil
- 1 teaspoon garlic salt
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cardamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne
- 1/4 teaspoon freshly ground black pepper
- 1 large head cauliflower (about 3 lbs.), cut into florets
- Kosher or coarse salt
Directions:
Preheat the oven to 450. Lightly grease a large sheet pan (preferred) or large shallow roasting pan with oil. Combine the oil with the garlic salt, curry powder, cumin, cardamon, ginger, cayenne, and black pepper in a large bowl. Mix well. Add the cauliflower and toss to coat. Spread the cauliflower on the prepared pan in a single layer. Roast for about 20 minutes, stirring occasionally, until the florets are tender-crisp and browned. To serve, mound the florets on a serving platter and sprinkle with the kosher salt to taste.
from Serving up the Harvest by Andrea Chesman
Summer Fruit Soup
Cape Gazette food writer Denise Clemons demonstrated this delicious, yet simple, recipe at the Market on August 29.
Ingredients:
- 2 C peeled, seeded, diced tomato
- 1 peeled, seeded, diced melon (honeydew, cantaloupe, Crenshaw or small watermelon)
- 1 peeled, seeded, diced cucumber
- zest and juice from 1 citrus fruit (lemon, lime or small orange)
- 2 T minced mint
- 2/3 C sour cream
Directions:
Place tomato, melon, cucumber and citrus in a blender or food processor. Puree until smooth and pour into a mixing bowl. Add sour cream and whisk to blend thoroughly. Stir in the mint and chill for at least one hour. To serve, ladle soup into bowls and garnish with mint sprig and curl of citrus peel.
