RECIPE SECTION - Over 10,000 Recipes


 You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



The Spice Kitchen
by Katie Luber & Sara Engram

Cauliflower may seem an unlikely candidate for a fancy side dish. But spice it up and roast it, and you'll find its hidden appeal. This makes a delicious appetizer as well.
Serves 4 to 6


    · 1 pound cauliflower, cut into 1 -inch florets
    · 2 tablespoons extra-virgin olive oil
    · 1 teaspoon ground cumin
    · 1 teaspoon ground coriander
    · Salt and black pepper
    · 2 tablespoons pine nuts
    · 1/3 cup green olives, pitted and chopped
    · 1 tablespoon drained capers


Preheat the oven to 425°F.

In a roasting pan, toss the cauliflower with the olive oil and season with cumin, coriander, and salt and pepper.

Roast for 20 minutes, or until the cauliflower begins to brown.

Add the pine nuts, olives, and capers, then toss and roast for another 10 minutes, or until the pine nuts are lightly toasted.

Serve immediately or at room temperature.


Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  





Popular Pages