I seem to have found my way back to the kitchen lately. I’ve dusted off my camera and found a little inspiration again. It helps that there is so much crazy good food to be eaten at this time of year. I’m literally coming back from the market sinking under the weight of fresh fruit and vegetables. Ok, my husband is sinking under the weight. I pretty much carry nothing apart from the small human I’m overcooking. 41 weeks, come on!
I was instantly charmed and intrigued by the purple cauliflower I saw at the market last week. Obviously I had to buy one immediately and take pictures of it with my phone because that’s the kind of weird stuff that amuses me. Purple cauliflower tastes much the same as regular cauliflower but I was pleased that it retains its colour while cooking. A little research revealed that it also has added health benefits containing extra levels of antioxidants.
I was roasting some new potatoes for lunch so I decided to throw some cauliflower in with those. It made a great side dish. I’ll definitely be having my husband schlep one home from the market again.
Spicy Roasted New Potatoes and Purple Cauliflower
Serves 2 as a side dish.
New potatoes chopped in to bite size pieces
½ head cauliflower broken down in to bite size florets
For the spice mix: I tend not to measure so add or subtract amounts according to your taste.
1 tablespoon extra virgin olive oil
1 teaspoon honey
1 teaspoon of cumin,
½ teaspoon smoked paprika
1 teaspoon dried thyme
Preheat the oven to gas mark 7. Line a baking tray with parchment.
Place the new potatoes and cauliflower in a pan, cover with water and bring to the boil. As soon as the water boils remove from the heat, drain and allow the vegetables to steam dry for a couple of minutes.
Mix the spices, thyme, olive oil and honey together in a bowl and add the vegetables. Combine until the vegetables are well coated. Pour the vegetables into your prepared baking tray. Roast in the oven for 25 to 30 minutes turning occasionally until golden brown.