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  • Roasted Curried Cauliflower

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  • 12 cups cauliflower florets (from about 4 pounds cauliflower)
    1 large onion, peeled and quartered
    1 teaspoon coriander seeds
    1 teaspoon cumin seeds
    3/4 cup olive oil
    1/2 cup red-wine vinegar
    31/2 teaspoons curry powder
    1 tablespoon paprika or Hungarian hot paprika
    13/4 teaspoons salt
    Freshly ground black pepper
    1/4 cup chopped fresh cilantro
    Heat oven to 450 F. Place the cauliflower florets in large roasting pan or rimmed cookie sheet. Pull apart the onion quarters into separate layers; add to cauliflower. Stir the coriander and cumin seeds in a small skillet over medium heat until slightly darkened, for about 5 minutes, then crush coarsely in mortar with pestle.
    Place seeds in medium bowl. Whisk in the oil, vinegar, curry powder, paprika and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in a single layer and sprinkle with the pepper.
    Roast vegetables in preheated oven until tender, stirring occasionally, about 35 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in a 450-degree oven for 10 minutes, if desired.)
    Sprinkle with the fresh cilantro. Serve warm or at room temperature.
    Makes 6 to 8 servings.
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