I find it odd -- no, immensely strange -- that I have very few cauliflower recipes.

I'm not sure if others do this, but I tend to go in and out of food kicks -- currently, spice and lots of it is my passion. But I'm not sure that's just a phase I'm going through. I'm thinking it's who I am -- the spice thing, that is.

Most recipes that include cauliflower are casseroles that are aggressively forgettable, with so much gooey and bulky uniformity it almost seems that the creator knew no one would bother eating it, so why bother?

Well, if you do want to bother, I can assure you this recipe is unforgettable.

But first, a tutorial in cauliflower's health benefits, according to Iloveindia.com:

The allicin in cauliflower is known to promote a healthy heart and reduce the risk of strokes.

Cauliflower contains selenium and vitamin C, both of which work together to strengthen the immune system.

Cauliflower has been associated with the maintenance of a healthy cholesterol level.

Being rich in folate, cauliflower is known to help improve cell growth and replication.

The high amount of fiber in cauliflower improves colon health and can even help prevent cancer.

Recently, it was found that cauliflower contains indole-3-carbinol, a substance that can prevent breast and other female cancers.

The glucosinolates and thiocyanates present in cauliflower increase the liver's ability to neutralize potentially toxic substances.

Cauliflower acts as a blood and liver detoxifier.

Sulforaphane, a substance in cauliflower, can remove cancer-causing chemicals and also stop the spread of cancer cells, even in the later stages of their growth.

Researchers have suggested that cauliflower contains certain phyto-chemicals that might help reduce the risk of some hereditary cancers.

MIDDLE EASTERN CAULIFLOWER

1 head cauliflower, cut into 3/4-inch-wide florets

6 red potatoes, cut into 1/2-inch cubes

5 tablespoons vegetable oil

1/2 teaspoon cumin seeds

6 chicken tenderloins

2 T. red hot sauce

3/4 teaspoon salt

1 medium onion, finely chopped

2 garlic cloves, finely chopped

2 teaspoons minced fresh jalapeño, including seeds

2 teaspoons minced peeled fresh ginger

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon turmeric

1/2 teaspoon cayenne

2/3 cup water and 1/4 cup heavy whipping cream

lemon wedges

Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.

Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds and 1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 10 minutes.

While vegetables are roasting, cook chicken, red hot sauce, onion, garlic, jalapeno, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cover and let sit to steam about 10 minutes.

Makes 4 side-dish servings.

CUCUMBER RAITA (OPTIONAL)

1/4 cup finely chopped English cucumber

1 thinly sliced scallion

3/4 cup yogurt

1/2 teaspoon salt

Mix all ingredients.

Janet McCormick is the owner of the Tea Room Cafe in Proctorville, Ohio, and the author of "10-Minute Meals." She can be reached at 304-654-2003, or visit her online at www.10-minutemeals.com.

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