A while ago we purchased lamb shanks while grocery shopping. We put them in our freezer, saving them for a special “dinner for two” night. Last Sunday seemed the perfect day for cooking them. After defrosting them overnight, we slowly braised them with red wine and an assortment of spices and vegetables.
Unfortunately, while they were cooking, it seemed that fate had other plans, and the shanks were put aside until Monday. However, there was a hidden benefit to that. I hadn’t planned an interesting side dish for Sunday, but with dinner delayed a day I decided to go to the grocery store and get items for a yummy veggie dish.
We had made Spiced Cauliflower previously at Thanksgiving as an appetizer. However, it worked well as a side dish for the two of us. The spices used to coat the cauliflower were perfect in that they weren’t overpowered by the red wine in the sauce or the bleu cheese coating for the lamb but also didn’t hog the spotlight.
Having made Spiced Cauliflower twice, I think it could become one of my favorite go-to recipes. I can use it as a side dish or appetizer, and it is a dish that is ready with little time or effort. I also think that the spices could be varied to compliment other dinner dishes or please diners’ preferences.
- 2 lb. cauliflower, cut into florets
- 2 Tb. unsalted butter, melted
- 1 tsp. Old Bay seasoning
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/4 tsp. cumin
- freshly ground black pepper
- Preheat oven to 500.
- Using a microwave, melt butter in a large bowl.
- Add florets, and toss well to coat. In a small bowl combine seasoning, sugar, salt, cumin, and black pepper (to taste).
- Sprinkle seasoning on cauliflower, and mix well.
- Spread cauliflower onto a baking sheet.
- Bake for 15-20 minutes, or until cauliflower is golden brown.