Here at World Spice Merchants, we have some "tried and true" cookbooks that we can't do without. This recipe for Curried Roasted Cauliflower comes from The Side Dish Handbook by Tori Ritchie, our November Cookbook Club selection.
Indispensable for the holiday entertaining season, when we look for inspiration to jazz up our usual side dishes, The Side Dish Handbook is a cookbook that you'll reach for again and again. This wonderful cookbook can be used as a primer for side dishes using grains, vegetables and legumes. It's helpfully organized alphabetically, having a stand-out recipe for each main ingredient.
You'll find such delicious dishes as English Pea and Onion Gratin, Creamed Corn with Chipotle and Queso Fresco, Butter-Braised Turnips with Caraway and Braised Moroccan Eggplant, just to name a few. These dishes use global flavors to make "basic" ingredients fresh, new and interesting. The right accompaniments can liven even the most simple roast chicken dinner.
From the author: "If you can find an orange cauliflower (check your local farmers market), the electric hue is a fun way to amp up the curried color of this dish, although a classic white one is fine. Dont amp up the amount of curry, however, or thats all you will taste."
The following recipe has been excerpted from The Side Dish Handbook: Featuring 40 recipes and expert tips on your favorite ingredients by Tori Ritchie. It was published by Weldon Owen in 2015. The Side Dish Handbook is the November 2018 selection for the World Spice Cookbook Club.�
Indispensable for the holiday entertaining season, when we look for inspiration to jazz up our usual side dishes, The Side Dish Handbook is a cookbook that you'll reach for again and again. This wonderful cookbook can be used as a primer for side dishes using grains, vegetables and legumes. It's helpfully organized alphabetically, having a stand-out recipe for each main ingredient.
You'll find such delicious dishes as English Pea and Onion Gratin, Creamed Corn with Chipotle and Queso Fresco, Butter-Braised Turnips with Caraway and Braised Moroccan Eggplant, just to name a few. These dishes use global flavors to make "basic" ingredients fresh, new and interesting. The right accompaniments can liven even the most simple roast chicken dinner.
From the author: "If you can find an orange cauliflower (check your local farmers market), the electric hue is a fun way to amp up the curried color of this dish, although a classic white one is fine. Dont amp up the amount of curry, however, or thats all you will taste."
The following recipe has been excerpted from The Side Dish Handbook: Featuring 40 recipes and expert tips on your favorite ingredients by Tori Ritchie. It was published by Weldon Owen in 2015. The Side Dish Handbook is the November 2018 selection for the World Spice Cookbook Club.�
