Roasted Curried Cauliflower
Ingredients
- 1 head cauliflower, cut into florets (1 head weighs about 2 pounds)
- 1 lg onion, peeled and cut into eights
- ¼ tsp black mustard seeds, whole
- ¼ tsp yellow mustard seeds, whole
- ½ tsp ground cumin
- ½ tsp ground coriander
- ⅓ cup olive oil
- 3 Tbsp red wine vinegar
- 2 tsp curry powder
- 1½ tsp Hungarian hot paprika
- 2 tsp kosher salt
- chopped fresh cilantro, as garnish
Instructions
- Preheat oven to 450° F.
- Place cauliflower florets in large roasting pan.
- Pull apart onion eights into separate layers then add to the cauliflower.
- Stirring occasionally, put black and yellow mustard seeds in a small skillet over medium heat until the yellow seeds darken slightly, about 4-5 minutes.
- Remove skillet from heat, add cumin and coriander to skillet and stir constantly (ground spices will burn quickly) for 1 minute. Crush coarsely with mortar and pestle.
- Place toasted spices in medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer.
- Roast vegetables until tender,stirring occasionally, about 35 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven 10 minutes, if desired.)
- Mound vegetables in large bowl.Sprinkle with fresh cilantro. Serve warm or at room temperature.
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