Black Pepper Cauliflower
Black Pepper Cauliflower is a bold, flavorful dish that combines the natural sweetness of roasted cauliflower with the heat and warmth of black pepper. The cauliflower is typically roasted or sautéed to achieve a crispy, caramelized exterior while maintaining a tender interior. The generous use of black pepper adds a spicy kick that enhances the flavor of the vegetable, making it an irresistible and healthy side dish. This dish is often seasoned with garlic, ginger, and a touch of soy sauce, making it both savory and aromatic. Black Pepper Cauliflower is perfect for those looking for a plant-based, low-calorie dish with a punch of flavor.
Ingredients (Serves 2-4):
- 1 medium cauliflower, cut into florets
- 2 tablespoons olive oil
- 2 teaspoons freshly ground black pepper
- 1 garlic clove, minced
- 1 teaspoon grated ginger
- 1 tablespoon soy sauce or tamari (optional)
- Salt, to taste
- Fresh cilantro, for garnish (optional)
Calories:
Approximately 150-180 calories per serving, depending on the amount of oil and soy sauce used.
Cooking Instructions:
- Preheat the oven to 400°F (200°C).
- Toss the cauliflower florets with olive oil, black pepper, garlic, ginger, and soy sauce.
- Spread the cauliflower on a baking sheet in a single layer.
- Roast for 20-25 minutes, tossing halfway through, until golden brown and tender.
- Garnish with fresh cilantro if desired and serve warm.
History:
Black Pepper Cauliflower is a contemporary adaptation of traditional Asian flavors, often influenced by Indian and Chinese cuisines. Both black pepper and cauliflower have long histories in cooking, with black pepper being used as a spice for thousands of years, originally traded along the Spice Routes. Cauliflower, a member of the cruciferous vegetable family, has been cultivated since ancient times, particularly in the Mediterranean region. The combination of cauliflower with black pepper creates a dish that balances heat, umami, and the natural sweetness of the vegetable.
