The ingredient for this week is ginger, a spice that’s near and dear to my heart. Way back in the good ole days, I did an Ayervedic ginger cure for my asthma. I had to puree ginger root with a minimum of water and drink it like a shot, twice a day. It felt like a shot a Tequila going down, nice and warm.
For this recipe, I made roasted cauliflower.
I cut up one head of cauliflower and made this “rub” to toss it with.
Ginger Roasted Cauliflower
preheat oven to 425°
2Tablspoons roasted peanut oil
1″ piece of ginger root, sliced.
1 large clove of garlic
1 teaspoon cumin
1 teaspoon coriander
1 Teaspoon Garam Masala
1/2 teaspoon salt
1/2 teaspoon turmeric
1/8 teaspoon cardamom
1/8 teaspoon cayenne pepper
Blend those all in a small food processor. Toss with cauliflower pieces.
Line a 9X13 pan with parchment paper to make for easy clean up.
Roast at 425° for about 20 minutes or until desired tenderness.

For a “small bite” you could use toothpicks. We just ate it as a veggie for dinner. You can also use the spice mixture as a rub for chicken.
I love ginger!