Spicy Roasted Cauliflower

Through your window
That's one way to see the world
Step outside and look back into
~ Dave Matthews Band, Drunken Soldier


I believe in the logic of spices, I have confidence in the pepper grains, the saffron threads and the cinnamon powder; I am a follower of the systematic of ginger and I subscribe to the philosophy of licorice. I give absolute power to tarragon, poppy seeds and savory, and I leave my legacy of human being to dill, vanilla and tamarind. I trust in spices because they represent the colors of the world; like a tram on the rainbow's tracks they carry us into the fantasies of another one's games, and save us from the starch of the uniforms and the gray of the clouds.

I love cumin because it has the flavor of the land, strong and deep-rooted as the origins of my memory, nostalgic and soft as a handful of tears drowned in a glass of grappa.
I love turmeric because it has a curious name and the warm color of midday sun; it protects from the sunburns of life and it favors happy unions.
I love paprika because it speaks of the East, of walls scary and strong like a plate of goulash, but that can be climbed without training with a simple strum to the chords of the heart.
I love garlic powder because it keeps nightly ghosts away, it fries out our fears, and it teaches to make friends with witches of every season.
I love peppercorns because they are round, perfect, and sometimes they even come in pink. They never go out of fashion, they infuse positive energy and foster loving dreams.

I love spices because every time is like the first time, with the unknown outcome, the intense flavor, and the promise to do it again, better and different.
I love spices because they stain your fingers and ruffle your kitchen, but they paint your days and brighten your cauliflowers. I love spices because they have the taste of freedom and speak to the future, they season the mind and soften the heart.





Spicy Roasted Cauliflower
for 4 people

cauliflower 2
extra-virgin olive oil 4-5 tablespoons
cumin, turmeric, paprika, garlic powder, salt, pepper
as needed
pine nuts 2 handfuls
mint, cilantro, lime juice as needed

Cut cauliflowers into florets, rinse and drain them. Drizzle with olive oil and spices to taste. Spread on a baking sheet and bake at 425 for about 30 or 40 minutes, until it is quite tender.
Add chopped mint and cilantro, the pine nuts toasted in a pan, and plenty of lime juice. Season with salt and pepper and serve.

With vegan love and absolute freedom of interpretation.