I always have cauliflower all cut up and ready to use in my fridge. I mostly end up roasting it as it works as a great side dish with anything from broiled fish to chicken curry. I found some kohlrabi too and sliced it up, added spices and threw it into the mix. The results were a yummy, acid friendly veggie side dish that disappeared in minutes. Click here to print the recipe.
Roasted Cauliflower & Kohlrabi
Serves 4 – 6
1 head cauliflower, cut into florets – stems sliced thick
1 kohlrabi, peeled and sliced into matchsticks
1 tsp paprika
1 tsp ground turmeric
1 tbsp ground cumin powder (roast this slightly before using for better flavor)
Salt to taste
4 tbsp extra virgin olive oil and more for later
Preheat oven to 375 F. Drizzle some olive oil on the bottom of a sheet pan and set aside.
Combine the vegetables in a large bowl. Add the 3-4 tbsp olive oil and all the spices to the vegetables. Add salt to taste. Mix it all very well and then put on the sheet pan.
Place in the oven and cook for about 15 minutes , then take them out and mix them around in the sheet pan so that they cook evenly. Place it back in the oven and cook for an additional 15 minutes or so until done. I like a little more char on my vegetables so I cook them a bit longer. You will have to check the vegetables from time to time to make sure they don’t burn. Check seasonings, adjust flavors and serve hot or cold.