As much as I've been looking forward to the vegetables of spring (hello, asparagus!), there are a few hearty winter staples I am reluctant to say my farewells to. Especially this particular preparation, Curry-Roasted Cauliflower, which I discovered only a few weeks ago, and which became an immediate favorite in our household. I've had roasted cauliflower and curried cauliflower, but the combination of the two is simply wonderful, and the vinegar adds the definitive touch.
Feel free to increase or decrease the spices according to your own preference, but do use a good-quality curry powder, either store-bought or homemade. Also, only fresh -- not frozen -- cauliflower will do.
This is excellent hot or at room temperature, and leftovers reheat well the next day.
Enjoy now, during the last few days of cauliflower season!
- 1 head fresh cauliflower, broken into bite-sized florets and cleaned
- 1/2 red onion, sliced
- 1 teaspoon ground cumin
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 11/2 teaspoons coarse salt (kosher or sea salt work well)
Preheat oven to 425 degrees F. Place cauliflower florets and onion slices in a large mixing bowl. In a separate bowl, combine cumin, curry powder, paprika, pepper, oil, and vinegar. Whisk until all ingredients are well blended. Reserve 2 tablespoons of this mixture and pour the rest over the vegetables. Toss to coat.
Line a baking sheet with foil and spray with nonstick cooking spray or brush with oil. Pour vegetables out onto sheet and arrange in a single layer. Sprinkle with coarse salt. Roast vegetables until fork-tender, about 25 to 30 minutes, turning with a spatula about halfway through.
Remove vegetables from oven and let stand for five minutes on baking sheet. Place in serving bowl and drizzle with reserved dressing. Toss again and serve hot or at room temperature.
Serves 6 as a side dish.