Curry Roasted Cauliflower
By Sue Lau | Palatable Pastime
I have always loved a spicy cauliflower curry. In years past, before roasting vegetables became so popular, I used to do a riff on a recipe by Maddhur Jaffrey that was done on the stovetop. But this way is so much easier.
You can serve this as a side dish or as a vegetarian main with sides of rice or flat bread such as chapati.
Options I did not list for this include sprinkling with extra garam masala after cooking or drizzling with thin yogurt to make it saucy. But I like it straight up and simple.
And I don’t think these needs to be part of an Indian type cuisine meal either. It goes with meat loaf or pork chops just as easy as it does something like tandoori chicken.
My scheduling is pretty much open this week so far so you’ll have to check with me later to see what I will be posting next. I do plan on posting Sunday with the Sunday Supper group with my recipe for Cajun Pasta Carnivale, as something to have for Fat Tuesday and Mardis Gras. Until next time-
Curry Roasted Caulflower
- 1 whole head fresh cauliflower
- 1/4 cup olive oil
- 1/2 teaspoon garlic powder
- 2 teaspoons curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes (optional)
- Preheat oven to 425°F.
- Trim bottom leaves off cauliflower then cut stem even with the bottom of the florets, then slice into 1-inch thick pieces.
- Place pieces of cauliflower onto a nonstick foil lined oblong baking sheet.
- Whisk the oil with the spices in a small bowl, then drizzle over cauliflower with a spoon.
- Roast cauliflower for 35 minutes, then turn cauliflower pieces over and roast 5-10 minutes more.
From the kitchen of palatablepastime.com