I'm off for the Christmas holiday. My boss closed our office at Noon today and the office is closed on both Thursday and Friday. I was looking at recipes this morning and found a scrumptious looking recipe for Curried Cauliflower Sweet Potato Soup and thought it would be the perfect recipe to make this afternoon. Then at the bottom of that blog entry, I saw a link for Roasted Curried Cauliflower with Lemon and Cumin and that was it. I am a "roasted veggie ho" lately, so that had to be the recipe for this afternoon's cooking. Oh, I will make the soup because it looks absolutely delicious, but I have been having a craving for roasted veggies and that's all there is to that.
I got a bit carried away when making this. First, I pulled out my cauliflower. Then, I grabbed 3 baking potatoes, and then I grabbed a red garnet yam. I didn't double the olive oil mixture, but I did increase it to 4 tablespoons of olive oil and 4 teaspoons of lemon juice, and then I just increased the spices by a tad, too. I threw it into a 400ºF oven for 30 minutes. I ended up cooking it 20 minutes longer (50 minutes total) as the yams weren't quite done at 30 minutes. I checked it at 30 minutes, 40 minutes, and then took it out at 50 minutes.
And no, I did not take a picture as soon as I took them out of the oven BECAUSE these veggies were smelling so DAMN good that I had to have a bowl of them without delay. I thought briefly (VERY briefly) about using some to make a roasted veggie creamy soup. But then I thought ... nah! They taste too good and I've been craving them too long to make them into soup. I'll make the next batch into soup. :)