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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.


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