My sister told me of a new way she'd tried of cooking cauliflower. It sounded so easy I didn't bother writing it down, so you can tailor the ingredients and method to suit yourself.
A large head of cauliflower
Juice of a lemon
Freshly-ground salt & black pepper
Plus any or all of the following: Smoked paprika, nutmeg,
chilli powder, and ground ginger.
Oven temperature 200c, 180 Fan, Gas Mark
Wash the cauliflower well, pat it dry and break the florets into bite-sized pieces. Put them in a bowl, pour over the oil and lemon juice, then sprinkle over all the seasonings and spices. Mix everything together really well. Put the cauliflower into a roasting tin, then tip any liquid remaining in the bowl over the top of it. Roast for about 20 minutes, or until tender.
We had this as a side dish, and it was delicious. I included some calabrese along with the cauliflower, and the contrast of green and white florets gave it extra interest. And now, get ready for the laboured link between this post's food and men, because...
...Calabrese features in one of the favourite dishes of Antonio Camilleri's fictional detective Commissario Montalbano. I'm working my way very slowly through the novels, and the TV films of the same name are a great favourite in Tottering Towers. We've just finished watching the final, final episode on DVD and at the end there's this fascinating look behind the scenes: br />
I love insights like this into the creative process. It's good to know the cast get on so well together, too!
If you haven't met Montalbano and co. before, The Snack Thief is being broadcast on BBC4 at 9pm on Saturday, 28th June. It's the first episode in a re-run of the initial series shown here (although The Snack Thief isn't the first book in Camillieri's series). Try it!