A few weeks ago, I was cleansed from the Tuesdays with Dorie blogroll, and a few of you have asked why.

Actually, I stopped baking with the group several months ago.

The size of my ass had started to exceed my ambition.

It turns out that keeping cookies, cake and pie around the house is a bad idea. WHO KNEW?!?

So, I’m backing off desserts for a while and discovering new things. Like Vitatops. And Dr. Oz’s Magical Breakfast Blaster Smoothie. And cauliflower.

I had only eaten cauliflower either cooked to mush and topped with cheese sauce or raw and dipped in Ranch, so I was game to try Jamie Oliver’s Roasted Cauliflower with Cumin, Coriander and Almonds.

First, you blanch the cauliflower, let it steam dry, and add it to the pan with the toasted spices, almonds, crushed red chiles, lemon zest and lemon juice. Then fry it just until it gets some color, and roast it in the oven for about 15 minutes.

The cauliflower keeps a little crunch, gains a lot of flavor and has a really nice kick to it from the chiles. It would make an especially great side for an Indian-inspired meal, but it works with your basic lemon chicken, too.

So, farewell, Tuesdays with Dorie. You gave me dozens of great recipes and even better friends.

And this third buttock.

Pass the cauliflower.

Roasted Cauliflower with Cumin, Coriander and Almonds

Adapted from Jamie Oliver’s “Cook with Jamie”

Serves 4

  • 1 head of cauliflower, green leaves removed, broken into florets
  • Kosher Salt
  • Olive oil
  • Pat of butter (optional)
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 1-2 dried red chiles
  • A handful of blanched almonds
  • Zest and juice of 1 lemon
  1. Preheat your oven to 400 degrees F.
  2. Add the cauliflower to a pot of salted boiling water. Let it cook for a couple of minutes then drain in a colander, allowing it to steam dry (you don’t want any water left in your cauliflower, or it won’t roast properly).
  3. Toss it in a good glug of olive oil and the butter.
  4. In a pestle and mortar, bash your spices and chillies with a pinch of salt, then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast them on the stovetop over medium heat.
  5. After a couple of minutes, add the cauliflower. When it gets a nice bit of color on it, add the lemon zest and juice and mix around well. Fry for about a minute longer; then pop the pan into the preheated oven for about 15 minutes to crisp up.