I tried a new recipe a few days ago that was pretty good, and very
easy and quick. I found it online but cannot remember where--too bad
because there were other interesting vegetable dishes.

Here's the original recipe:

Ingredients:
Medium head of cauliflower
4 tablespoons of butter melted
1/2 to 1 teaspoon of salt, pepper, cumin, cinamon, paprika (all to
taste), mixed with 1 tablespoon of sugar

Break the cauliflower into florets, place in a large bowl and toss
with the melted butter and then the sugar-spice mixture
Place in one layer on a cookie sheet
Bake at 500F for 20 minutes until the florets crisp and carmelize
Mound on a platter and sprinkle with coarse salt

We had it with roast lamb and salad. It was really easy to make and
everyone liked it. I thought it was too oily though, and I didn't see
that the sugar added anything to the flavor.

Next time, I am thinking to try maybe 2 tbls of olive oil and leave
out the sugar. I would add a lot more chili and maybe cumin or anise
seed as well. Do you real cooks out there think it would still
carmelize without the sugar? I can live with browned.

"Ricavito" > wrote in message
...
>I tried a new recipe a few days ago that was pretty good, and very
> easy and quick. I found it online but cannot remember where--too bad
> because there were other interesting vegetable dishes.
>
> Here's the original recipe:
>
> Ingredients:
> Medium head of cauliflower
> 4 tablespoons of butter melted
> 1/2 to 1 teaspoon of salt, pepper, cumin, cinamon, paprika (all to
> taste), mixed with 1 tablespoon of sugar
>
> Break the cauliflower into florets, place in a large bowl and toss
> with the melted butter and then the sugar-spice mixture
> Place in one layer on a cookie sheet
> Bake at 500F for 20 minutes until the florets crisp and carmelize
> Mound on a platter and sprinkle with coarse salt
>
> We had it with roast lamb and salad. It was really easy to make and
> everyone liked it. I thought it was too oily though, and I didn't see
> that the sugar added anything to the flavor.
>
> Next time, I am thinking to try maybe 2 tbls of olive oil and leave
> out the sugar. I would add a lot more chili and maybe cumin or anise
> seed as well. Do you real cooks out there think it would still
> carmelize without the sugar? I can live with browned.

I did a web search for the place you found this and found
these possibilities. Do any of them look right?

http://www.theepicentre.com/Spices/baharat.html

http://teriskitchen.com/spiceblends.html

http://www.post-gazette.com/pg/09340/1018274-107.stm

http://www.ellenskitchen.com/recipeb.../spicemix.html

http://www.buildabetterburger.com/wi..._spicy_red_fez

http://www.exclusivelyfood.com.au/20...up-recipe.html

http://saraskitchen.faithweb.com/chili.html

Robert Miles