Recipes: Cauliflower with cumin and cheese

CAULIFLOWER WITH CUMIN AND CHEESE

Serves 4 to 5.

Make this a day or two ahead, if you like -- it keeps very well in a tightly covered container in the refrigerator, and the flavors will deepen.

• Water

• 1 medium-large cauliflower (about 2 lb.)

• 3 tbsp. extra-virgin olive oil

• 1 tsp. cumin seeds

•¹/₄tsp. salt

• 1 tsp. minced or crushed garlic

• 1 tbsp. red wine vinegar or cider vinegar

• Freshly ground black pepper

• 1 c. diced mild white cheese (such as Monterey jack or fontina)

Directions

Put up a large saucepan of water to boil -- or boil some water in the bottom section of a vegetable steamer. In the meantime, trim the cauliflower of its base and leaves and cut or break the rest into 3/4-inch florets. (You should get about 6 cups.)

Cook the cauliflower in or over the simmering water until just tender (2 to 3 minutes in the water; 5 or more minutes in the steamer). Refresh in a colander under cold running water, and drain thoroughly. Transfer to a medium-size bowl.

Place a medium-small skillet over medium heat. After about a minute, add the olive oil, and swirl to coat the pan.

Add the cumin seeds, and cook over medium heat for about 2 to 3 minutes, or until aromatic. Don't let them burn. Add the onion and salt, turn the heat to medium-low and cook for about 5 to 8 minutes, or until the onion becomes very soft. Stir in the garlic, and remove from the heat.

Nutrition information per serving:

Calories208Fat16 gSodium290 mg

Carbohydrates8 gSaturated fat6 gCalcium230 mg

Protein9 gCholesterol24 mgDietary fiber3 g