My usual approach to unused vegetables in the fridge is to move them around the shelves for a few weeks and then dump them into the compost. Well, I am proud to say that I finally managed to break that habit! (Sorry compost, less food for you from now on). When I found some stray broccoflower florets hanging around the other day I promptly turned them into these cute little vegetarian snacks. It wasn’t even difficult, I just briefly marinated them in a mix of oil, curry powder and salt and pepper and then roasted them on a baking sheet until they were nice and tender on the inside and crunchy on the outside. Yum!
(A quick side note: If you’ve been following this blog for a while you know that I have so far posted series of recipes that each focused on one particular spice. I’ve decided to retire this concept and from now on I’ll be posting individual recipes. All recipes will still focus on spices, of course, they just won’t hang together in series any more, that’s all. :-)).
- ½ head broccoflower
- 1½ tablespoons vegetable oil
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ½ teaspoon curry powder
- Heat the oven to 400 degrees F.
- Cut the broccoflower into bite-sized florets.
- Whisk oil, salt, pepper and curry powder together in a bowl.
- Toss the florets in the marinade until well coated.
- Distribute the florets on a baking sheet in a single layer.
- Roast the florets until tender (about 20 minutes total, 10 minutes on each side).
- Take the florets out and spread them on a paper towel to remove any excess oil.