I’ve posted roasted cauliflower before, but I tried a new cooking technique today that was a bit quicker and left the cauliflower crisper and moister. I thought I’d share today’s dish just incase you’d like to experiment. Adjust the seasoning as you like; I don’t think I mentioned in the last post either but parmesan cheese is a delicious addition too.
Roasted Cauliflower ~ Take 2
1 head cauliflower cut apart into florets
cayenne ~ if desired
Place cauliflower in bowl and drizzle with a little olive oil; I would estimate I used less than a tablespoon. Sprinkle with salt, pepper, paprika, garlic powder, and cayenne. Toss and pour onto foil lined pan. Bake in preheated oven at 425 degrees for 4 minutes. Shake pan or stir about and move to an upper shelf of the oven (I used the second rack position from the top). Turn oven to broil and continue cooking about 4 more minutes.
Lamb is a rare treat around here. I don’t often find it at the grocery store so when I found the 8 pound leg of lamb marked down a few couple of days ago I couldn’t resist giving it a try. I have eaten lamb plenty of times but had never roasted a whole one myself. I suppose I still haven’t roasted one as we decided to grill and I let Charles do all the hard work today!
Grilled Leg of Lamb ~ plus a coriander and rosemary rub recipe
1 Tbs coriander ~ crushed
1 Tbs dried rosemary ~ crushed
1 1/2 tsp black pepper
1 Tbs kosher salt
1 1/2 tsp paprika
1 1/2 tsp garlic powder
7 – 8 pound leg of lamb
Combine first 6 ingredients.
Use as much as needed to coat lamb; rub in well ~ I used all of the rub on ours.
Heat grill to relatively high temperature. We like using charcoal so begin with hot direct coals.
Sear lamb on all sides ~ this should take about 10 minutes.
Move coals to side and indirect grill until desired doneness; we opted for medium and indirect grilled another 2 1/4 – 2 1/2 hours.
Cooking time will vary by the temperature of your grill. A charcoal chimney comes in handy for this type of cooking so you can get more coals hot at anytime (you will need them). Allow roast to rest for at least 15 minutes before carving and serving.