LINKDING

3/4 tsp salt 2 tsp ground coriander 1 tsp ground cumin 1/2 tsp ground turmeric 1/2 tsp garam masala freshly ground black pepper, a generous grinding 1/4 tsp ground red pepper (I used paprika) 3 Tbsp neutral oil (eg vegetable oil) 1 large head of cauliflower, cut into florets Preheat oven to 425. Put cauliflower florets into a large bowl and add the oil. In a separate bowl mix together all the spices and the salt. Add the spice mix to the bowl of cauliflower and mix thoroughly. Your hands are the most effective tool for this! Spread the cauliflower in a single layer on a baking tray and bake for 30-45 min, stirring occasionally, until golden-browned with the heat. Serve hot. ➤ (recipe is a combo of the link, and a steamed cauliflower recipe from madhur jaffrey)

1/2 head green cabbage, cored and sliced into 1/4″ wide ribbons 1 tablespoon vegetable oil or ghee (clarified butter), or mustard oil, or more to taste 1 tablespoon black mustard seeds 1/2 teaspoon cumin powder 1/2 teaspoon turmeric powder 1/4 teaspoon cayenne pepper 1 teaspoon salt optional: garlic, ginger, unsweetened shredded coconut, fresh chilis or dried chili flakes, garam masala optional garnish: cilantro, lemon juice Heat a large skillet or wok over a medium-high flame. Add the oil, wait 10 seconds, and immediately add the mustard seeds. As soon as they start to pop, add the rest of the spices and any optional ingredients and stir-fry for 10 more seconds. Move quickly here so you infuse the flavor in the oil but don’t burn them. Add the cabbage and salt, and stir-fry until crisp-tender or tender, your preference. Taste and adjust seasoning. Garnish with cilantro and/or lemon juice. ➤ TOTALLY DELICIOUS curried cabbage. Mmmmm.

Ingredients 1 medium onion, chopped 2 to 3 garlic cloves, minced 2 tablespoons olive oil 4 cups cubed peeled butternut squash 2 cans (14-1/2 ounces each) Italian diced tomatoes 1 cup shredded carrots 1 teaspoon each minced fresh oregano, basil and parsley or 1/4 teaspoon each dried oregano, basil and parsley flakes 1 teaspoon salt, optional 1/4 teaspoon pepper Hot cooked rice, optional In a small skillet, saute onion and garlic in oil until tender. In a 2-qt. baking dish coated with cooking spray, combine the squash, tomatoes, carrots and seasonings. Stir in the onion mixture. Cover and bake at 350° for 60-70 minutes or until squash is tender. Serve over rice if desired. Yield: 8 servings.