this is such an easy dish to make and is full of flavor and nutrition. cauliflower is packed with vitamin C, magnesium, anti-inflamatory vitamin K and omega-3 fatty acids, fiber, B vitamins and folic acid! who would have guessed?! now on to the recipe:
1 medium head cauliflower, washed and cut into florets
2-3 T. olive oil
1 t. curry powder (or more to taste)
1/4 t. garam masala
1 T. sesame seeds (these have a lot of calcium for the amount!)
1/2 yellow or white onion, sliced into 1/2 strips
tahini (i buy it from trader joes in the refrigerated section next to the hummus)
mix all ingredients together in a bowl.
spread evenly on a baking sheet and cook @ 400* for about 15 min. half way through, move cauliflower around with a spatula to evenly brown.
once it is brown and roasted to your liking, take it out of the oven and sprinkle with cilantro or italian parsley.
you can eat it fresh out of the oven or served at room temperature. delicious with a squeeze of lemon and a dip in the tahini bath. soooooooooooooooooo tasty. enjoy!
carmageddon is on the near horizon, but i'm still willing to venture into LA for this sweet food festival started in oakland. so many free classes to choose from, demonstrations and FOOD FOOD FOOD to nosh. see you there!
one 6-ounce can tuna packed in water, drained well
1 cup lightly packed grated Gruyere
1/2 cup creme fraiche
3 tablespoons tomato paste
3 large eggs
1/4 cup finely chopped yellow (i used red) onion
2 tablespoons finely chopped Italian parsley
1/4 teaspoon salt
set oven rack to the middle position, and preheat the over to 325*F. grease 8 cups of a standard-size muffin tin and set aside.
put the tuna in a bowl and use a fork, mashing and poking, to break it up into small pieces. there should be no chunks larger than a dime. add the remaining ingredients and stir well with a fork, mashing a bit as you go, until the mixture is throughly combined. it will be a soft orange-pink color.
divide the mixture evenly among the 8 prepared muffin cups. bake for 20 to 25 minutes, or until the bouchons look set on top and around the edges. transfer the tin to a rack and let cool for 5 minutes. carefully fun a small, thin knife around the edges of each bouchon to make sure it isn't stuck, then carefully removed them from the tin. they will collapse a bit as they cool.