Prep Time:40 minutes (includes 30 minutes for marinating)
Cook Time:30 minutes (mostly unattended)
1 medium head cauliflower (about 1½ pounds), cut into large florettes up to 1 teaspoon freshly ground black pepper (less if spicy isn’t to your liking)
1 teaspoon powdered mint (optional)
¾ teaspoon dried turmeric
4 tablespoons oil (such as olive oil)
15 to 20 sage leaves (optional)
1 large lime, halved, plus additional lime slices
1 tablespoon chopped cilantro or parsley
Thinly sliced red onion (optional)
1. Mix the cauliflower with the black pepper, mint, turmeric, and oil, and set aside for 25 to 30 minutes. Meanwhile pre-heat the oven to 375 degrees.
2. Lay the cauliflower on a baking sheet or in a casserole and bake undisturbed for about 20 minutes. Open the oven and stir the mixture once to allow the spices to coat evenly. Scatter with the sage leaves, if using. Bake for another 20 minutes, until the cauliflower is nice and well done with well-crisped spots.
3. To serve, arrange on a serving dish, sprinkle with lime juice, cilantro, or parsley, the thinly sliced red onion and ground salt to taste. Serve on small serving plates with some fruity white wine.
Contributed by Rinku Bhattacharya, a Gourmand Award-winning author and “Spice Chronicles” blogger (spicechronicles.com) who offers time-strapped home cooks practical ways to cook healthfully and sustainably. Her cookbook, The Bengali Five-Spice Chronicles (Hippocrene Books, 2012) features more than 150 family-friendly recipes that marry the spices of India with the four seasons of an American backyard. Many of her dishes are gluten-free, vegan, or vegetarian, Rinku writes for the Poughkeepsie Journal, the Journal News, and several online sites
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