Tandoori Spiced Whole Cauliflower
Photo: Carolina Ayala / Contributor
Local cauliflower season in Texas does not last long so when I spot beautiful heads of cauliflower and green Romanescos at the farmer’s market, it’s hard to walk past them without wanting to grab a few. Or all of them. Last Saturday, I noticed Eli’s table filled with gorgeous green cabbages and Romanescos. The corner table stand of Heights area farmer Armando Bustamante was spilling over with purple and white cauliflowers so I told him to bring me everything he could not sell to the restaurant after. A few hours later, he arrived with four bus tubs filled with big and small beauties, with many of them having the green jackets (the large leaves surrounding it) still attached. Those green leaves, filled with brassica goodness are perfect to trim and mince then add to stew or sauce bases where you might otherwise use onions or celery. And eating cauliflower every day in a different form is a wonderful way to celebrate eating local.
This whole roasted cauliflower makes a beautiful centerpiece, but the leftovers are even more delicious the next day and using tandoori spices will fill your kitchen with wonderful aroma. To amp it up, add a melting cheese like cheddar, Swiss or gruyere to the cauliflower during the last few minutes of cooking or until it is melted and slightly bubbly.