Now is when autumn vegetables are at their best, and cauliflower is no exception. Toronto vegetarian food writer Nettie Cronish enhances it to a deep gold in this recipe from The Fair Trade Ingredient Cookbook (Whitecap, $34.95), the latest of her three cookbooks. This author, who teaches the importance of knowing where your food comes from in Ontario colleges and stores, explains that products merit the label Fairtrade or Fair for Life if they have been produced in accordance with ethical and sustainable standards. From bananas and coffee to sesame oil and almond butter, the organization Fairtrade Canada, founded in 1994, only allows its label to be put on products made using approved practices. You can check if a product makes the cut on the website info.fairtrade.net . Cronish, a veteran recipe developer, offers 94 recipes in her informative new book, beautifully photographed by Mike McColl. She notes that this cauliflower dish may be served hot or cold, is easy to reheat and can be paired with other dishes or stuffed in pita.
Roasted cauliflower with cumin and turmeric
5 tablespoons (75 mL) olive oil
1-1/2 teaspoons (7 mL) ground cumin
1 teaspoon (5 mL) ground turmeric
¾ teaspoon (4 mL) red pepper flakes
¾ teaspoon (4 mL) sea salt
1 medium cauliflower, cut into 1-inch (2.5 cm) florets, about 8 cups (2 L)
¼ cup (60 mL) toasted pine nuts*
2 tablespoons (30 mL) fresh coriander, chopped
2 teaspoons (10 mL) fresh mint, chopped
*To toast, spread nuts in a large, heavy frying pan and cook on medium-high heat for two to three minutes, stirring frequently, until they release scent and turn brown. Or preheat oven to 350 F (180 C) and bake on a rimmed baking sheet lined with parchment paper for six to eight minutes.
Preheat oven to 425 F (220 C).
In a medium bowl, combine 1/4 cup (60 mL) of olive oil with the cumin, turmeric, red pepper flakes and salt. Toss the cauliflower florets in this mixture.
Spread the florets evenly on a rimmed baking sheet lined with parchment paper, and drizzle them with the remaining 1 tablespoon (15 mL) of oil. Bake in preheated oven for 30 minutes, until browned and tender.
Transfer the cauliflower to a medium bowl, and garnish with toasted pine nuts, coriander and mint.
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