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Roasted Curried Cauliflower

Side Dishes
Author: Fran
Print Recipe

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.