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.

Goat Ojakhuri

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.