Roasted Curried Cauliflower
Ingredients
12 cups cauliflower florets, from about 2 heads cauliflower | ||
1 large onion, peeled, quartered and separated into pieces | ||
1 tsp whole coriander seeds | ||
1 tsp whole cumin seeds | ||
3/4 cup extra virgin olive oil | ||
1/2 cup red wine vinegar | ||
4 tsp curry powder, sweet or hot | ||
1 tbs smoked paprika | ||
kosher salt and black pepper to taste | ||
flat leaf parsley for garnish |
- Preheat oven to 450 degrees.
- Spray a large rimed baking sheet with nonstick cooking spray and set aside.
- In a large bowl, combine the cauliflower and onion pieces.
- In a small non stick skillet over medium heat, cook the coriander and cumin until slightly browned and fragrant, about 5 minutes.
- Remove from the heat, then crush the seeds with a mortar and pestle or the back of a spoon.
- Place in a medium bowl, then add the olive oil, vinegar, curry powder, paprika, salt and pepper.
- Whisk to combine and pour over the cauliflower and toss to coat well.
- Spread the mixture on the baking sheet and roast at 450 degrees until tender and slightly browned. About 30-35 minutes. Stir occasionally to keep the cauliflower from drying out.
- Serve warm or at room temperature.
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