Our local grocery store had advertised brisket on sale so I decided make it for the first time. When I got there, it wasn’t on sale… but I bought it anyways. Then, I couldn’t think of what else to make along with the brisket and honey cornbread, so randomly made some roasted curried cauliflower. I’ve been searching for a yummy roasted cauliflower recipe, and believe I may have found it!
- 1 tablespoon dried thyme leaves
- 1 tablespoon paprika
- 2 teaspoons freshly ground black pepper
- 2 teaspoons salt
- 1 teaspoon onion, minced
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 3 pounds beef brisket, trimmed of fat
- 1/2 teaspoon liquid smoke flavoring
- 2 tablespoons Worcestershire sauce
- 1 1/2 cups barbeque sauce (I like to use Bull’s Eye brand)
- Combine thyme, paprika, pepper, salt, onion, garlic, cayenne, and cumin in a small bowl; set aside. Rub brisket all over with liquid smoke, then rub with spice mixture.
- Pour Worcestershire and barbeque sauces into a slow cooker; place beef on top. Cover, and cook on LOW 8 to 10 hours, until fork tender.
- 12 cups cauliflower florets (from about 4 pounds cauliflower)
- 1 large onion, peeled, quartered
- 1 teaspoon coriander seeds, ground
- 1 teaspoon ground cumin
- 3/4 cup olive oil
- 1/2 cup red wine vinegar
- 3 1/2 teaspoons curry powder
- 1 tablespoon Hungarian hot paprika
- 1 3/4 teaspoons salt
Preheat oven to 450°F. Place cauliflower florets in large roasting pan. Pull apart onion quarters into separate layers; add to cauliflower. Place ground coriander and cumin in a medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle with pepper.
Roast vegetables until tender, stirring occasionally, about 35 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven 10 minutes, if desired.)