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I adapted this recipe from Martha Rose-Shulman's book The Very Best Recipes for Health, drawn in part from her column on the New York Times website, which I've used in the past for ideas. Though she calls for steaming the cauliflower, I opted to roast it to add another dimension of flavor, but stuck with her spice profile of ginger, turmeric, cayenne, and cumin. Add ginger and serrano chilis and cook, stirring frequently, until fragrant, about 1 minute. He currently contributes weekly to Dinner Tonight and writes the Chicago-based column Sausage City.


It's sauteed in oil that's infused with more cinnamon and cardamom, then left to cook gently with the spinach and all those spices.
He studied professional cookery at Kendall College in Chicago, and is creative director of Jamco Creative, an outfit in Chicago that specializes in social media marketing. Once it starts to boil, reduce heat to low, cover, and simmer very gently until chicken is cooked, about 25 minutes.
And this is nowhere more apparent than with cauliflower, which is generally insipid raw, but deeply satisfying once cooked with plenty of spices and caramelization.


Also, while chicken legs work best for this recipe, you could use bone-in chicken breasts if you'd like. Cook pieces until browned, three to four minutes, and then flip and brown on the other side, another three to four minutes.



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