So many of you who are reading this are home chefs just as I was at one time. You are the salt of the earth and you can invite Chef Trent to your house any time for dinner (hint hint) just as chef Karin Matthews did when we visited her and Alistair recently in their incredible home in La Paz. They are the owners of the famous Gravity Assisted Bike Tours, known for those death defying descents on the celebrated Death Road as well as other thrilling adventure related activities. Karin presented me with a cauliflower dish that just blew my socks off. (Yes, I had to go home later without socks!) I normally detest cauliflower, but I jumped in with all fours on this dish and so will you when you try it! Thanks Karin. (You owe me a pair of socks by the way.)
1 large head of cauliflower, broken into bite-sized florets
1-2 t. favorite curry powder
½ t. turmeric
¼ t. cinnamon
½ t. garam masala
½ t. salt
2 -4 T. high-quality Extra Virgin Olive Oil
Mix the spices. Add the EVOO, mixing well. Add the florets. Marinate for an hour in the fridge.
Preheat oven 240 C. Cover your baking sheet with parchment paper, foil or a Silpat so the florets don’t stick. Pour out the florets evenly in one layer. Roast for 20 minutes, flip, roast for another 15-20 or so minutes, until nicely browned.