Roasted Curried Cauliflower

Roasted Curried Cauliflower

Growing up, cauliflower was not my favorite vegetable. It didn't make a regular appearance in our house, typically only showing up in raw form on a crudités platter or in boiled form to the point of a mushy mess. It wasn't until I was introduced to the flavors and spices of Indian food that I began to reconsider the merits of cauliflower.

Roasted Curried Cauliflower

One of my favorite Indian dishes is Aloo Gobi, a dish made with potatoes, cauliflower, and Indian spices, including turmeric, which gives the dish that yellowish color, coriander, and cumin. While I haven't attempted making authentic Indian food in my own kitchen yet (I trust the folks at my favorite neighborhood Indian restaurant more than I trust myself!), I've created a dish that uses some of the key ingredients in Aloo Gobi and that's extremely easy to prepare.

Roasted Curried Cauliflower

Once you prepare the cauliflower florets and toss them in the mixture of extra-virgin olive oil, spices, and lemon juice, you simple spread the cauliflower out in a single layer on a baking sheet and put the vegetables in the oven to roast until the yellow color deepens and the cauliflower begins to caramelize. Roasting brings out the natural sweetness of any vegetable, and that touch of sweetness really works with this combination of spices.

Roasted Curried Cauliflower

Roasted Curried Cauliflower

Printable Recipe

INGREDIENTS

• 1 large head cauliflower, rinsed, cored, and divided into florets
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon curry powder
• 1/4 teaspoon cumin
• 1/4 teaspoon coriander
• 1/4 teaspoon sea salt
• Juice of 1 lemon

INSTRUCTIONS

1. Preheat oven to 450°F. Line a large baking sheet with aluminum foil and set aside.
2. In a small bowl, combine olive oil, spices, salt, and lemon juice.
3. Place cauliflower florets in a large bowl. Toss with spice mixture until the florets are well-coated.
4. Spread florets in a single layer on the baking sheet. Bake for 30-35 minutes, stirring occasionally. Can be served immediately or at room temperature.

Recipe by Michelle Rittler | Taste As You Go

Tip: You can turn the roasted curried cauliflower into a flavorful soup by blending the cooked vegetables with chicken or vegetable stock until smooth. Bring the blended mixture to a boil in a medium saucepan. Before serving, finish with a splash of heavy cream (or milk) and a small pat of butter for richness.

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