Jet lag, weather shock and spiced cauliflower!

After a month in the relatively tropical pacific northwest, I’m back in Toronto where winter is in the process of barf-crapping all over everything.  Awesome. 

Grandmaster Flash loves winter! Not!
I stocked my fridge with produce this evening, and have plans to hunker down for some serious cooking, eating and writing over the next few days.  Expect sharesies and an exciting new development here at Everyone Is Vegan in the next week.  Ooh la la!
I kind of fell off the face of the internet in my last weeks out west while I lived it up holiday style, practiced my private vegan chef skills, scaled snowy mountains, ate heaps of kale chips, brainstormed and schemed on projects big and small for the upcoming months.  But I’m back, friends.  My body might think it’s dinner time when it’s bedtime, and it might be 20 degrees colder than I think it should be, but…at least I’ve got Roasted Spiced Cauliflower?
excuse poor photography, I was famished and frozen
Nothing beats the January BLAHs and BLERGHs like spicy, roasty vegetables!  I can’t get enough of this one, I’ve been known to eat an entire head of cauli, roasted, like a bowl of popcorn!  Yummers, guys.
Roasted Spiced Cauliflower

1 head cauliflower, cut into florets
2 tbsp coconut oil, melted
1/4-1/2 tsp sea salt
1/2 tsp mustard seeds
1 tsp turmeric
1/4-1/2 tsp curry powder/garam masala/cumin/ginger/cayenne
Preheat oven to 450F.  Cut cauliflower into small florets.  Melt coconut oil over very low heat (unless your house is tropical like mine occasionally is, and your coconut oil is liquid to begin with).  Toss cauli with oil, salt and spices.  The spice mixture and heat level is really up to your discretion, I’ve done this differently many times.  What I do recommend highly is tons of turmeric (your liver will love you!), and some crunchy mustard seeds, everything else is optional but a bit of heat is nice.
Spread cauli on a baking tray, roast for a total of 20-25 minutes, flipping once in the middle to allow for browning on both sides.  The cauliflower will be deliciously caramalized, soft and crispy, spicy and salty, warm and roasty.  I can honestly eat an entire head of cauliflower myself when I make this, so be generous!
Alright.  It’s time for me to let my circadian rhythms know who’s boss and get some sleep before 3am tonight.  I’ll probably be dreaming fondly of oceans and mountains, because like the famous Joe Dick once said, the west is the best!

3 thoughts on “Jet lag, weather shock and spiced cauliflower!

  1. Yum!! Looks good if only organic cauli's didn't cost $7 in BC. Nice to be in the 'centre of the universe' where you can afford a cauli!

  2. That looks delicious! I haven't eaten a cauliflower in months. It's time to change that!

    Cute kittie! :)

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