This post is for Blogging Marathon 46 under the theme "Lemon recipes". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46 here.
Winter has set in finally. I have a mixed feeling towards this season. I like to sip a cup every now and then, cuddle in the couch with a blanket and indulge in hot spicy foods. I like the chill breeze on my face and to roam around the city to enjoy the holiday season. Yet I cry unable to bear the cold and that I have to wear layers and layers of fabric every time I step out. I whine that our heater is not efficient and that I have to wear socks all day to keep myself warm. It is a love-hate relationship and I like it despite the gripe.
For the past couple of days, its sub zero here and setting foot outside is nearly impossible. Along with the cold, cravings for hot spicy and fried food have started to set in. This recipe is not entirely a winter fare. It has the bright and lively combination of lemon and herbs but the roasted cauliflower with a little bit of the pepper-chilli heat nad the warmth of the cumin seeds gives it a cold-seasonal touch. If you are not very health conscious, you can deep fry the cauliflower until it gets golden brown and then add the seasoning. This way it will be more apt as an appetizer. Since I wanted to have this with rice, I have just pan roasted it.
Cauliflower is like a sponge, plain and permeable. It absorbs all kinds of seasonings and goes well with most of it. This recipe is a simple one. A bit of ginger and lime with some fresh herbs and greens make it bursting with flavours.