[Weekend Herb Blogging] – Rosemary-tarragon Potatoes & roasted coriander-cumin cauliflower

For this weeks WHB – hosted by Ed at Tomato I prepared some – to my mind – spicy dish.

Its easy to prepare too, thats why I like it.

As we (my colleagues at work with whom I cook most of the week and I) do really love potatoes we often cook them in various forms not only as a side dish.

The meme reminded me of some vegetables I really like but use very seldom. So i thought it might be a pretty good opportunity to do so or tomorrow.

So I endend up with what was yesterdays lunch:

Roasted cauliflower with coriander and cumin seeds

you’ll need:

• 1 head of cauliflower^[1]
• olive oil
• a knob of butter
• 2 tb cumin
• 2 tb coriander
• some picked tarragon leaves
• salt and pepper

1. Blanch the cauliflower in salted boiling water for a couple of minutes (but not too long – it should still remain crisp)
2. Meanwhile melt some butter or olive oil in a pan and add your grounded spices (cumin, coriander, sea salt and pepper). Roast them a few minutes.
   Add the drained cauliflower an roast until the cauliflower florets are coverd well with spice-butter/oil.
   Sprinkle some fresh picked tarragon leaves upon and serve. Ready!

Rosemary-tarragon Potatoes

you’ll need:

• 3-6 potatoes
• olive oil
• about 4 twigs of fresh rosemary
• 4-6 thin slices of pancetta
• 4-5 garlic
• some picked tarragon leaves
• salt and pepper

1. Chop potatoes roughly into pieces and place in an ovenproof pan. Salt slightly.
2. Peel the garlic an cut into pieces, put them on the potatoes.
3. Place the rosemary twigs and tarragon on top and place the pan in your oven.
   Roast until the potatoes are soft and have a light golden color
4. Drape the panchetta slices on top and let them get crisp for about 5 minutes.
   Serve with the cauliflower.

The featured Herbs of this week are:

and

1. green leafes removed, broken into florets ↩ back