Full disclosure: I’m not a giant fan of cauliflower.
My unease stems from childhood meal times spent pushing it around my plate trying to get up the nerve to bite into something that looked like brains and smelled like feet. Even the cheese trick didn’t work on me. I was understandably wary when everyone started enthusing about the delights of roasted cauliflower. This past week I’ve gotten over my trauma and jumped on the band wagon with this recipe. I mean, who could resist these colorful beauties! The addition of chick peas makes this a proper side dish.
Roasted Cauliflower & Chickpeas
1 head Cauliflower
1 can Chick Peas (Garbanzo Beans)
1/4 cup Olive Oil
2 teaspoons Curry Powder
1/2 teaspoon Cayenne Powder
Salt & Pepper
Preheat oven to 425 degrees.
Chop the cauliflower into florets and place onto a sheet pan. Drain and rinse the chick peas with cold water and spread them out on the sheet pan along with the cauliflower.
Drizzle over the olive oil toss until the peas and cauliflower are completely covered. Sprinkle over the curry, cayenne, salt and pepper. Give them another toss then spread everything out into a single layer.
Place into the oven for 25 minutes or until the cauliflower is tender and the peas are golden brown.
In the right light, at the right time, everything is extraordinary. ~Aaron Rose
For the Blackberry Glaze:
1 teaspoon Olive Oil
1 Shallot (thinly sliced)
1 cup Vegetable or Beef stock
1 cup Red Wine
1/2 cup seedless Blackberry Jam
1/2 cup fresh Blackberries
Salt & Pepper
Saute the shallot in the olive oil. Add the stock and the red wine and reduce on medium high heat until only about 1/2 cup remains or, for about 15 minutes. You’ll want to keep an eye on this, so don’t wander off to far.
Turn the heat to low and whisk in the blackberry jam then add the fresh blackberries, mashing them slightly with a fork.
Taste for seasoning before adding the salt and pepper.
For the Salmon:
4 4oz. Salmon pieces. (skin on or off, your choice)
Salt & Pepper
Heat the oven broiler to high and place the rack about 4 inches from the broiler surface.
Arrange the salmon on a parchment lined sheet pan and drizzle with olive oil. Sprinkle with salt and pepper.
Place the salmon under the broiler for 7 minutes for medium rare. 10-12 minutes for cooked through.
Spoon the blackberry sauce over the salmon to serve.
P.S. The sauce is great with chicken too!
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