Recipe by Chef Heather Carlucci
Everybody loves fall. Especially in our neck of the woods. The weather cools, the leaves turn brilliant colors and cozy clothing options come out in full force. People nest and bake and roll around in pumpkin flavored things. Cinnamon, mace and nutmeg waft through the air. Verbs like “antiquing” and “leaf watching” become part of the vernacular again. There is a looming feeling of upcoming holidays and school festivities and family, more enthusiasm to jump into canning and preserving and an embracing of this season like no other. Sure, we love spring and summer because we’ve about had it with winter but there’s a culture of autumn that brings out an enthusiasm not unlike a new blue plate special in Boca Raton.
I wish I was like everyone else. Truth is, I love summer. Hot weather, cool drinks and vibrant foods. I love the fall produce but I always miss the wider range of flavors and techniques that everyone embraces when they’ve dragged out their grills and boast about their super secret “Korean BBQ pork tacos” or their “hotter than hot scotch bonnet ketchup” their brother in Brooklyn is bottling illegally. I think sometimes with the relief of the cooler weather, we tend to move towards what is most familiar–I love that too. But I also love how our most traditional techniques blend beautifully with deeper, more complex spices. Because they’re all from the same places on the other side of the world. Our beloved cinnamon always marries well with warmer chili powders or a great smoked paprika. And if I didn’t care about laundry so much I’d throw turmeric around like fairy dust.
This recipe for roasted cauliflower is one of my favorites that I not only make at work, but it also makes its way into much of my home entertaining. During the summer I’ll cook it in an open fire. In the winter, it goes right in the oven. It pairs beautifully with roasted meats and other seasonal vegetables as well as beans. I’ve served it with savory pumpkin pie baked in a cheddar crust. I’ve also made it into a wonderful puree with roasted apples. I’m hoping that this sort of pairing will start a serious romance between summer lovers and fall enthusiasts.
- one head of cauliflower
- 1 stick of softened unsalted butter
- ½ teaspoon turmeric
- ½ tablespoon coriander
- ½ tablespoon garam masala
- 1 tablespoon paprika
- 2 tablespoon salt
Preheat oven to 375 degrees.
Clean the bottom of the cauliflower to remove the leaves. Mix the butter and all the spices and salt. Rub the spice butter all over the top of the cauliflower. Wrap in foil and make sure the packet is sealed.
Place into a baking pan and cook for 45-1 hour until you can pierce it with a spoon. If it’s not truly fork tender keep it in the oven longer and check in 10 minute increments.