Wednesday, October 31, 2012

#241 Surviving "Frankenstorm" with a Boogeyman Brain and Fangs

Yes, even as we encountered Hurricane Sandy in the Mid-Atlantic region of the United States we've now moved on to Halloween. This time of the year my neighborhood, just like everyone else's becomes a little spooky but it has been unusually quiet this year. Normally, little goblins come knocking on the door asking for a treat or two but a few little ones have come and gone today.

For the past two days torrential rain poured down flooding neighborhoods, the wind blew burnt brown leaves around so heavily that large branches were ripped off of trees and scattered all over the front yards. Although it was fierce in New York to the extent that Stock Trading came to a halt, the wrath of the winds have now died down and everyone is up and about their busy schedules. We are fortunate that no one was hurt and being couped up at home for two days I enjoyed the quiet after the storm with little inspiration to go back to my kitchen.

I wasn't particularly motivated to carve Jack-o-Lanterns either (like the one last year Halloween 2011), instead I had just enough time to get a brain roast on the table. Kids aren't the only ones who enjoy a fright-fest or two on Halloween don't you think? I'm determined to enjoy a spooky looking cauliflower roast merely to overcome  'cabin fever' and get into the 'spirit' of things.

1 Large head of Cauliflower
1 large Diakon Radish
2 large tomatoes
1/2 of a white onion
2 Tblspn ginger-garlic paste
1/2 tspn garam masala
1 lemon juiced
1 tspn chili powder
3 Tblspn Olive Oil
Salt to taste
Chopped cilantro(optional)

1. Remove the extra stem and leaves of the Cauliflower. Wash and dry it with paper towels.
2. Slice the diakon radish and toss with olive oil.
3. Heat the oven to Roast at 375 degrees.
4. Grind to a smooth paste the ingredients starting with onions, tomatoes, ginger-garlic paste, garam masala, chili, juice of lemon, and salt along with 1 Tbslpn olive oil.
5. Take a large baking pan and place the whole cauliflower at the center. Scatter diakon radish around it.
6. With the help of a teaspoon, apply the ground paste in between the florets of the Cauliflower and apply the rest of the paste all over the top to cover.
7. Place the dish in the oven and roast for about 30 minutes to steam and cook the cauliflower.
8. Remove from the oven and drizzle the rest of the Olive Oil all over the Cauliflower.
9. Roast for another 15 minutes or until the top of the flower is browned. Remove and serve immediately sprinkled with chopped cilantro.

1 comment:

It’s always a pleasure to get feedback from all our readers. Please leave your name or contact info. Thanks for stopping by!

Print Friendly

Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF