Sometimes I can sum up my weekends in two words: pancakes and beer.
Thank you Tablespoon for this superb image.
If this ever happens to you, too, you might want to check this out to get yourself back on track and start the week clean. This Mint and Cumin Cauliflower recipe, adapted from Self, is what I call a “keeper recipe,” because I’ve made it a few times. Sometimes in my enthusiasm for trying new things, I neglect some excellent dishes I’ve made in the past, but this one stuck around for me, and I hope it will for you as well.
Eating cauliflower is great after a weekend of indulgence because of its detoxifying enzymes and anti-inflammatory properties. It is also an active antioxidant because it contains the phytonutrients Vitamin C, beta-carotene, and others. The cumin and mint add health benefits to the dish, too. Cumin is a well-known anti-oxidant, and mint has been shown to aid digestion and help with other ailments like nausea, headaches, and problem skin.
Besides all this health-nut stuff, this recipe is just plain delicious. Give it a try:
Mint and Cumin Cauliflower
1 head cauliflower
1/4 cup olive oil
2 tsp cumin seeds
1/4 cup vinegar
2 cloves garlic, chopped
1 tbs honey
1/8 cup scallions, chopped
2 tbs fresh mint, chopped
salt and pepper
1. Preheat oven to 400 degrees.
2. Cut cauliflower into florets and toss with 1 tbs of olive oil.
3. Season liberally with salt and pepper, spread in a single layer on a baking sheet, and roast for about 20-25 minutes, or until edges start to brown.
4. While cauliflower is roasting, toast cumin seeds lightly on a pan, then in a serving bowl combine them with garlic, oil, vinegar, honey, garlic, and salt to taste.
5. Add cooled cauliflower to the mixture and toss with mint and scallions.
Great as a side dish to accompany lean protein or as an anytime snack. Happy munching!