Roasted Cauliflower (serves 8, 4 oz portions)
From Chef Brad Ortega
2 lbs Cauliflower
4 oz Olive Oil
1½ tbsp Turmeric
1 tbsp Cumin
1 tsp Black Pepper
½ tsp Salt
Preheat oven to 450 F.
Cut cauliflower into bite size pieces
Mix together the olive oil, turmeric, cumin, black pepper and salt.
Coat the cauliflower with the mixture.
Roast cauliflower until tender, roughly 5-6 minutes.
Fresh Date and Tomato Chutney (serves 4)
From Smitha Haneef, Assistant Vice President, University Services
1 tbsp Olive Oil
6 Fresh Dates, pitted and halved (or dried dates pitted and reconstituted)
1 pint Fresh Grape Tomatoes, halved
½ oz Jalapeño, diced
½ oz Fresh Ginger, minced
½ oz Onion, diced
½ tsp Garlic, minced
½ tsp Turmeric
¼ tsp Cumin
¼ tsp Black Pepper
Salt to taste
Heat the oil in a skillet.
Add the garlic, heating until fragrant.
Add the onion and cook until transparent.
Add remaining ingredients and cook until tender.
A message to our community
As we acclimate to the new ways on campus, I realize so much has changed in just a few days. Some of the things that gave me the most joy, such as meeting with our students, talking with you during special events, or meeting my colleagues can no longer happen in the same way, at least for the time being. Along with my team, I wanted to think of ways to keep our connections alive, continue to show our care, and engage with our community. That being said, we are starting a new series called, Care.Connection.Community through which we will share messages with you.
Stay healthy and be well,