Cumin-Roasted Cauliflower
Reprinted with permission from Wine Style: Discover the Wines You Will Love Through 50 Simple Recipes by Kate Leahy, copyright © 2021. Published by Ten Speed Press, an imprint of Penguin Random House. Photographs copyright © 2021 by Erin Scott
"Cumin seeds, with their earthy flavors and underlying sweetness, are a slam-dunk match with skin-contact wines," writes Kate Leahy in Wine Style: Discover the Wines You Will Love Through 50 Simple Recipes. "Adding vinegar-soaked raisins to the cauliflower as it roasts makes this side dish perfect for deeper-hued styles of orange wine, which typically have had longer contact with grape skins and coat your mouth a bit more than light-colored orange wines. Crushed coriander seeds—if you have them handy—bring an amazing orange-blossom aroma to the table, though they are not essential. Serve the cauliflower on its own as a side or a snack or with dal for a full meal. For an alternative wine, try aromatic Gewürztraminer, which can play up the sweetness of the roasted cauliflower." To crush coriander seeds, Leahy recommends putting them on a cutting board and pressing a pan on top. Serve this dish with deeper-hued orange wine or Gewürztraminer.
This recipe, and others like it, can be found in the article "Food Wines Made Simple: 3 Dishes—and Their Perfect Pairings—to Make for Dinner."
How to Make It
1
Preheat the oven to 450°F. Line a half-sheet pan with parchment paper for easier clean-up, though it is not essential. If you have a convection setting on your oven, Leahy "highly" encourages you to use it when roasting the cauliflower because it will caramelize faster and more evenly. Set the oven at 425°F convection and monitor the final minutes for browning, since the cauliflower will brown faster this way.
2
If any of the cauliflower florets are quite large, halve them so the pieces are similar in size. Place them in a large bowl; add the 3 tbsp. oil, the kosher salt, cumin, and coriander (if using); and thoroughly mix together using your hands.
3
Spread the cauliflower out in an even layer on the prepared pan. Roast until the cauliflower starts to soften and has browned around the edges, about 15 minutes.
4
Meanwhile, in a small bowl, mix together the onion, raisins, vinegar, and remaining 1 teaspoon oil.
5
After the cauliflower has roasted for 15 minutes, remove the pan from the oven and add the onion-raisin mixture, stirring it into the cauliflower. Roast until the raisins are a little crispy and the onion and cauliflower are tender and slightly charred in places, 6 to 10 minutes more.
6
Sprinkle the cilantro over the top and season with flaky sea salt, if desired. Serve immediately.
Ingredients
1 medium head cauliflower, cut into florets (about 6 cups)
3 tbsp extra virgin olive oil, plus 1 tsp.
½ tsp kosher salt
½ tsp cumin seeds
½ tsp coriander seeds, coarsely crushed (optional)
¼ cup raisins, chopped
1 tbsp red wine vinegar
¼ cup firmly packed fresh cilantro leaves, coarsely chopped
Flaky sea salt (optional)
Directions
1
Preheat the oven to 450°F. Line a half-sheet pan with parchment paper for easier clean-up, though it is not essential. If you have a convection setting on your oven, Leahy "highly" encourages you to use it when roasting the cauliflower because it will caramelize faster and more evenly. Set the oven at 425°F convection and monitor the final minutes for browning, since the cauliflower will brown faster this way.
2
If any of the cauliflower florets are quite large, halve them so the pieces are similar in size. Place them in a large bowl; add the 3 tbsp. oil, the kosher salt, cumin, and coriander (if using); and thoroughly mix together using your hands.
3
Spread the cauliflower out in an even layer on the prepared pan. Roast until the cauliflower starts to soften and has browned around the edges, about 15 minutes.
4
Meanwhile, in a small bowl, mix together the onion, raisins, vinegar, and remaining 1 teaspoon oil.
5
After the cauliflower has roasted for 15 minutes, remove the pan from the oven and add the onion-raisin mixture, stirring it into the cauliflower. Roast until the raisins are a little crispy and the onion and cauliflower are tender and slightly charred in places, 6 to 10 minutes more.
6
Sprinkle the cilantro over the top and season with flaky sea salt, if desired. Serve immediately.
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