I’ve been thinking a lot about “cabrit boucane” or Haitian, twice cooked goat. Why? because I had a package of goat cubes in the freezer. Cabrit boucane is traditionally made by first boiling a cut up whole goat with spices, and then grilling it over a charcoal fire. A pound and a half of goat cubes wouldn’t exactly serve. Still, the goat was starting to or had aged.
Also in the freezer was one of my husband’s 1 lb thick cut pork chops and an odd, thin pork steak. I don’t know why but somehow I thought of making Georgian “ojakhuri“, traditionally made by boiling pork cubes and then frying them. I’ve made ojakhuri before and it’s delicious. I love the mixture of spices and herbs. Of course this rendition was a bit different from my first, but who cares, it was good too 🙂
And then my brain, that has started to or has aged, said make roasted, Indian spiced cauliflower because it is good and easy.
So I did. This cauliflower can also be eaten as a snack at room temperature. If you don’t like the taste of whole coriander, just substitute with ground.
I ate mine with a spoonful of Vietnamese garlic chilli. Haitian “ti malice” sauce would be good too.
Spiced and Roasted Cauliflower
1 head of cauliflower, separated into florets
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp tumeric
1 tsp curry powder
2 tbsp olive oil
Mix all ingredients together, then roast in a 450 F oven for 15-20 minutes, stirring once.
1 1/2 lbs goat, cut into cubes
1 1/2 lbs fat pork, cut into cubes
1 large red onion, thickly sliced
4 large garlic cloves, thinly sliced
1 tsp sumac
3 tbsp sour cream
3 tbsp white wine vinegar
2 tbsp tomato paste
1 tsp coriander
1 tbsp dried cilantro
4 bay leaves
1 tsp salt
1/2 tsp pepper
1/4 cup white wine
1/4 cup water
2 tbsp olive oil
Mix everything together, put into a cooking pot with cover and refrigerate overnight. Remove the pot from the refrigerator, add the wine and water, bring to a boil, then simmer for 1 1/2 hours, stirring occasionally.
With a slotted spoon, remove the meat from the pot. Heat the olive oil in a non-stick large skillet, add the meat, then fry and brown until crusty.