It’s a new year but this is not a new year’s resolution post. It’s not that I don’t think it’s a good idea. In fact, I think it’s great but I’m just not that organized. This is just a simple roasted vegetable post that is versatile and works well with a wide range of spices and can be served with almost any accompaniment. That said, here’s to starting the year off right, eating simply, cooking more and eating out less.
Start with a good base such as garlic mojo and build from there. The great thing about this recipe is that you need not measure anything precisely as it’s an anything goes kind of meal. Layer your seasonings, get crazy with it.
Mojo de Ajo
adapted from Rick Bayless
4 heads garlic
2 cups olive oil
1 tsp salt
1/2 cup fresh lime juice
Preheat oven to 325 degrees
Break the garlic cloves apart and mash them to remove skins. Place in an 8×8 baking dish and pour in the olive oil and salt. make sure the cloves are completely submerged in the oil. Bake for 30 minutes until soft and lightly colored. Add the lime juice and return to the oven for 15 minutes more until golden brown. Using a potato masher, mash the cloves into a coarse paste.
Store in a mason jar tightly sealed. The mojo will keep up to 3 months as long as the garlic is covered.
1 tsp sumac
1/4 tsp dried oregano
1/4 tsp white sesame seeds
coarse sea salt
Preheat the oven to 400 degrees.
Slice the cauliflower into 1/2″ thick slices and place on a baking sheet. Combine sumac, oregano, and sesame seeds.
Baste cauliflower slices with the mojo de ajo and sprinkle the sumac mixture and salt to taste. Roast for 15 minutes. Turn over and continue roasting for another 10 minutes or until edges are golden and crisp.