Can you believe it is one week to Thanksgiving! I find it hard to believe it is almost here – time just goes by too quickly. It seems to go by in chunks. Speaking of time, is anyone watching the Doctor Who 50th Anniversary Special this weekend? In the US it is on Saturday, at 2:50PM EST on BBC America. At 2:30 there is a live pre-show on Youtube. I love how the broadcast is going to be broadcast world wide at the same time. I must admit I have not been able to follow the series in a very long time. But I am excited to watch the special since Doctor Who is turning 50! BBC America is having a week long marathon leading up to the big event! Is anyone a Doctor Who fan planning on watching the special? Here is some information from BBC America.
On to the cooking…. Here is another recipe that I tested for Thanksgiving. It came out good and was easy to make. I was inspired by Food & Wine for this recipe. Click here for the original recipe. I really loved the caramelized onions with the curry powder. You may want to add more or less of the curry powder and lemon juice based upon your own taste tests. Hopefully this recipe gets you started.
½ tbsp grapeseed oil
1 tbsp canola oil
1 head of cauliflower, cut into 2-inch florets
1 large sweet onion, sliced
1/2 tsp curry powder
1/2 tsp yellow mustard seeds
1/2 tbsp fresh lemon juice
Salt and pepper
Preheat the oven to 450°. In a large pan add grapeseed oil, cauliflower, and season with salt and pepper. Cover with foil and bake for 30 minutes. Increase the oven temperature to 500° and bake for about 20 minutes or until the cauliflower starts to caramelize on the bottom.
While the cauliflower is baking, heat canola oil in a skillet. Add the onions and cook over medium heat, for about 20 minutes. You want them to caramelize but be careful to not burn them. Stir in the curry powder and mustard seeds and cook for about 5 minutes. Add the lemon juice and season the onions with salt and pepper.
Transfer the roasted cauliflower to a large serving bowl and spoon the onion mixture on top. Sprinkle with the chopped cilantro and enjoy.