Spice-roasted Cauliflower with Artichokes + Salmon - Food Network

Spice-Roasted Cauliflower with Artichokes

Ingredients

• 1 head cauliflower, cut into bite-size florets
• 1 pound Jerusalem artichokes, cut into 1-inch dice
• Extra-virgin olive oil
• Kosher salt
• 1 tablespoon cumin seeds, toasted and ground
• 1/2 teaspoon cayenne pepper
• Finely chopped fresh chives, for sprinkling

Directions

Preheat the oven to 375 degrees F.

In a large bowl, combine the cauliflower and Jerusalem artichokes; toss them generously with olive oil and salt.

In a small bowl, combine the cumin and cayenne and add to the vegetables. Toss well to thoroughly combine.

Spread the veggies on a baking sheet in one even layer-use two baking sheets, if necessary. Roast 20 minutes, then stir the veggies so they have the chance to brown all over and rotate the pan to ensure even cooking. Roast another 20 minutes, then stir and rotate again.

Roast the vegetables for an additional 5 to 10 minutes, or until they are brown, tender and smell wonderful-almost like popcorn. If they aren't lovely and brown, let them continue to roast for another few minutes. Taste and adjust the seasoning, if necessary.

Remove the veggies from the oven, sprinkle with chives and transfer to a serving dish. Serve immediately.

Salmon - I seasoned the Salmon with Old Bay Seasoning. I cooked in a pan with extra-virgin olive oil for about 8-10 minutes. About half way through cooking I added fresh lemon juice from half a lemon.

I saw the cauliflower recipe in Food Network Magazine and knew immediately that I was going to make it for today. I did make some changes.
First being that I used regular artichokes because I figured they were the same thing. After researching Jerusalem artichokes on Wikipedia, they are not the same thing (they also aren't from Jerusalem). In fact, they aren't really even close to being the same thing. So I'm not really sure how much this impacted the recipe other than I really really really like regular artichokes and I thought they tasted great.
Second, I hate toasting something and then grinding it up when it already comes in spice form. I used cumin spice, 2 teaspoons. It was plenty spicy and if you are worried about the flavor being too much, you could definitely get away with using less.

One more Sunday dinner in NH...