Roasted Curried Cauliflower


  • 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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