Years ago, the way most people I knew prepared cauliflower was to steam it or boil it, and serve it with a little butter. Then came the discovery of the magic that happens when you roast cauliflower.
That simple, plain, sometimes soggy (if boiled) white vegetable that we ate because we were supposed to, now became something crunchy and nutty and crazy good that we fought over to finish.
The only thing better than roasted cauliflower? Curry roasted cauliflower. Cauliflower with curry is one of those magical pairings, a classic in Indian cuisine, and for a good reason. The combo tastes fantastic.
It’s easy to make. Toss florets with olive oil mixed with curry spices and lemon juice, spread them out in a large sheet pan, and roast in a hot oven until happily browned.
In this recipe we are using regular yellow curry powder, and supplementing it with a little ground cinnamon. And we are adding garlic and sliced onions to the mix. The onions especially add a sweet balance to the curry and cauliflower.
Roasted Curried Cauliflower Recipe
If you don't have yellow curry powder, you can substitute with a mix of ground cumin, ground turmeric, ground ginger, and ground coriander. The turmeric is what gives yellow curry powder its yellow color. Watch out, it stains!
Ingredients
- 1 large (or 2 small) head(s) cauliflower, cored, broken into large-ish florets, florets sliced into 1/2-inch slices
- 1/2 onion, peeled, thickly sliced, root to tip
- 4 cloves garlic, sliced
- 2 Tbsp lemon juice
- 1/3 cup (80 ml) olive oil
- 1 1/2 teaspoons yellow curry powder
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
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