A non-profit organization, 501 (c)(3), entirely volunteer based and located in Eastern Washington state's Mid-Columbia region.
From our 1st virtual tasting courtesy of Pam Larson
Wow we are so honored that our recipe has been requested. We can’t wait to let Ken Ferrigno know, he will be stunned. I asked Doug to make it again to be sure we got all of the ingredients down. Alas he winged it and it was not what we loved. So, we made it again tonight with careful measurements of all ingredients. Thankfully he recreated the original masterpiece. – Pam
As Pam indicated our first attempt to re-create the African Cauliflower recipe went down in flames – literally. So hot we couldn’t finish it!!!! I think there is variability with Berbere spice so back to the original recipe.
Doug Larsen’s Spicy Roasted Cauliflower
½ Cauliflower cut into 1”-2” florets, soak in water for a bit – ahead of cooking
1-teaspoon Turmeric
¼ teaspoon Cumin
½ teaspoon Curry Powder
½ teaspoon Coriander
Some Chilli Powder – your guess is as good as mine – light sprinkle the first time and then go bold after the first attempt.
Or
2 teaspoons of Berbere Powder – check the content because it might be all chilli powder!!!
Instructions:
Dry the Cauliflower,
In a bowl, stir the cauliflower Florets with olive oil,
Combine all Spices in a bowl and mix,
Slowly stir the cauliflower with the spice mix.
Preheat oven to 425-F
On a greased pan add the florets
Lightly dust Florets with Panko bread crumbs
Cook for 15-minutes at 425F or until lightly browned
Enjoy!
From our 1st virtual tasting courtesy of Pam Larson
Wow we are so honored that our recipe has been requested. We can’t wait to let Ken Ferrigno know, he will be stunned. I asked Doug to make it again to be sure we got all of the ingredients down. Alas he winged it and it was not what we loved. So, we made it again tonight with careful measurements of all ingredients. Thankfully he recreated the original masterpiece. – Pam
As Pam indicated our first attempt to re-create the African Cauliflower recipe went down in flames – literally. So hot we couldn’t finish it!!!! I think there is variability with Berbere spice so back to the original recipe.
Doug Larsen’s Spicy Roasted Cauliflower
½ Cauliflower cut into 1”-2” florets, soak in water for a bit – ahead of cooking
1-teaspoon Turmeric
¼ teaspoon Cumin
½ teaspoon Curry Powder
½ teaspoon Coriander
Some Chilli Powder – your guess is as good as mine – light sprinkle the first time and then go bold after the first attempt.
Or
2 teaspoons of Berbere Powder – check the content because it might be all chilli powder!!!
Instructions:
Dry the Cauliflower,
In a bowl, stir the cauliflower Florets with olive oil,
Combine all Spices in a bowl and mix,
Slowly stir the cauliflower with the spice mix.
Preheat oven to 425-F
On a greased pan add the florets
Lightly dust Florets with Panko bread crumbs
Cook for 15-minutes at 425F or until lightly browned
Enjoy!
MEMBERSHIP BENEFITS
· Learn more about wine
· Receive monthly newsletter, the EVOE
· Meet wine industry professionals
· Experience the synergy of wine and food pairing
· Visit and tour wineries
· Meet new people in a social setting
· Access the Tri-Cities Wine Festival 30 minutes before the general public
· Have fun and relax!
Membership information and application here
UPCOMING EVENTS
Click here for the latest about our events.
· Learn more about wine
· Receive monthly newsletter, the EVOE
· Meet wine industry professionals
· Experience the synergy of wine and food pairing
· Visit and tour wineries
· Meet new people in a social setting
· Access the Tri-Cities Wine Festival 30 minutes before the general public
· Have fun and relax!
Membership information and application here
UPCOMING EVENTS
Click here for the latest about our events.