The Food That Sings

Roasted Cauliflower with Indian-Spiced Barbeque Sauce May 24, 2010

Filed under: Uncategorized — alisonfsu @ 3:42 pm
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I have been trying to eat more vegetables. When I stroll up and down the vegetable aisle, I rarely select cauliflower because I think that it has very little taste. Well, with a little roasting and tangy “barbeque” sauce, my cauliflower was transformed. I was impressed with how much flavor roasting the cauliflower brought out, and was scraping the plate for every last bite. The cauliflower has a slightly burned look on the top of the florets after cooking, but they do not taste burned and provide a crunchy treat. I hope that you too will give cauliflower a chance!

Roasted Cauliflower with Indian-Spiced Barbeque Sauce

Adapted from Bon Apetit


1 tablespoon ground cumin

1 2-pound head of cauliflower, cored and cut into  1-inch pieces

2 tablespoons olive oil

1 1/2 to 2 teaspoons of fresh ginger

2 garlic cloves, finely chopped

Roasted cauliflower

1/2 cup of ketchup

1/4 cup of low sodium soy sauce

1 tablespoon sugar


Preheat the oven to 400. Toast ground cumin in a small skillet over medium heat until it begins to smoke and is darker in color, about 2 minutes. Set aside. Toss the cauliflower and 1 tablespoon oil in a large bowl. Transfer the cauliflower to a medium baking sheet. Roast until tender, stirring occasionally, about 45 minutes.

While the cauliflower is roasting, heat 1 tablespoon oil in a saucepan over medium-low heat. Add ginger and garlic; saute until fragrant, approximately 3 minutes. Add ketchup, soy sauce, sugar, and toasted cumin. Bring mixture to a boil, slowly whisking to blend. Reduce heat to low and simmer.

Remove cauliflower from oven and transfer to a large bowl. Toss with enough barbeque sauce to coat, approximately 2-4 spoonfuls. Season to taste with salt and pepper.

Makes 6 side-dish servings with extra barbeque sauce


Chicken Korma and Cardamom Scented Rice Pudding March 10, 2010

Filed under: Uncategorized — alisonfsu @ 11:55 pm
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For Oscar night, I went over to my friends Kristen and Chad’s house for an Indian feast courtesy of Chad! The main course was adapted from a Jamie Oliver recipe and was AMAZING. I encourage you to try this Korma recipe because it uses a pre made Indian curry paste that saves a lot of time without sacrificing the taste! Chad followed up the tasty Korma with a cardamom scented rice pudding that balanced the moderate spice of the Korma very well! Make it Indian night at your home with this easy and flavorful recipe! Kudos Chad!

Chicken Korma
adapted from Jamie Oliver’s  Food Revolution

1 3/4 lbs skinless chicken breast, cut into 1-inch pieces
1 large onion, finely sliced
1 fresh green chile, seeded and finely sliced
1 thumb-size piece of fresh ginger root, peeled and finely chopped
 1 small bunch of fresh cilantro, remove leaves and save stems for sauce

Korma simmering on the stovetop

1 15 oz can of garbanzo beans, drained
2 tablespoons butter
1/2 cup korma or mild curry paste (brand: Patak’s)
1 14 oz can of lite coconut milk
 A small handful of sliced almonds (plus extra for garnish)
2 1/2 tablespoons sweetened shredded coconut 
salt and pepper to taste
2 cups plain yogurt
1 lemon

For the curry:

Put a large casserole-type pan on high heat and add 3-4 tablespoons of oil. Add the onions, chile, ginger, cilantro stalks (finely chopped), and butter. Keep stirring to prevent from burning. Cook until onions turn golden, approximately 10 minutes.
Stir in the curry paste, coconut milk, half your sliced almonds, drained garbanzo beans, shredded coconut, and sliced chicken.
Fill the  empty coconut milk can with 8 ounces of water, pour into pan and stir again.
Bring to boil and then turn the heat down and allow the korma to simmer for 30 minutes with the lid on.
Check the curry every 10 minutes to make sure it’s not drying out. Add extra water if necessary.
When the chicken is tender and cooked, taste and season with salt and pepper – season carefully. Serve over basmati rice with sliced almonds, cilantro leaves, a squeeze of lemon, and a few spoonfuls of plain yogurt.

Ready to eat!


Serves 4

Cardamom Scented Rice Pudding

Adapted from Alton Brown

1 cup cooked basmati rice

1 cup skim milk 

1/2 cup heavy cream

3/4 cup light coconut milk

1/3 cup of sugar

1/4 teaspoon ground cardamom

1/3 cup of golden raisins

Tasty rice pudding


In a nonstick medium saute pan, combine the cooked rice and milk over medium heat. Heat until boiling and then decrease temperature to low, stirring frequently, for 5 minutes until mixture begins to thicken.

Increase heat to medium, add coconut milk, heavy cream, sugar, and cardamom to mixture and allow to thicken for 5 – 10 minutes. When thickened, take off heat and add raisins. Place in individual serving dishes and serve chilled or at room temperature.

Serves 4