Spice-Roasted Jerusalem Artichokes and Cauliflower

If you have been wondering what the picture in the header of the blog is, here is the post to answer the question… Jerusalem artichokes I dug out of the garden last week.

When I went out to the garden to check the plants, expecting that the crop would be a failure due to really soggy ground all winter. To my surprise, I dug out 4 1/2 lbs of very dirty, but very nice tubers.

After some intense hose work, I had a tray of beautiful Jerusalem artichokes.

First dish…Anne Burrell’s Spice-Roasted Cauliflower and Jerusalem Artichokes, spiced with cumin and cayenne.

Totally delicious!

Spice-Roasted Jerusalem Artichokes and Cauliflower

By Anne Burrell

1 head cauliflower, cut into bite-size florets

1 pound Jerusalem artichokes, cut into 1-inch dice (from the garden)

Extra-virgin olive oil

Kosher salt

1 tablespoon cumin seeds, toasted and ground

1/2 teaspoon cayenne pepper

Finely chopped fresh chives, for sprinkling (I did not have any in the house)

Directions

Preheat the oven to 375 degrees F.

In a large bowl, combine the cauliflower and Jerusalem artichokes; toss them generously with olive oil and salt.

In a small bowl, combine the cumin and cayenne and add to the vegetables. Toss well to thoroughly combine.

Spread the veggies on a baking sheet in one even layer-use two baking sheets, if necessary.Roast 20 minutes, then stir the veggies so they have the chance to brown all over and rotate the pan to ensure even cooking.

Roast another 20 minutes, then stir and rotate again. Roast the vegetables for an additional 5 to 10 minutes, or until they are brown, tender and smell wonderful-almost like popcorn! If they aren’t lovely and brown, let them continue to roast for another few minutes. Taste and adjust the seasoning, if necessary.