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Recipes

Roasted Curried Cauliflower

By A O C in Los Angeles CA

5.0

(3)

Recipe information

  • Yield

    6 side-dish

Ingredients

12

cups cauliflower florets (from about 4 pounds cauliflower)

1

large onion, peeled, quartered

1

teaspoon coriander seeds

1

teaspoon cumin seeds

3

/4 cup olive oil

1

/2 cup red wine vinegar

3

1/2 teaspoons curry powder

1

tablespoon Hungarian hot paprika

1

3/4 teaspoons salt

1

/4 cup chopped fresh cilantro

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 450°F. Place cauliflower florets in large roasting pan. Pull apart onion quarters into separate layers; add to cauliflower. Stir coriander seeds and cumin seeds in small skillet over medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle. Place seeds in medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle with pepper.

    Step 2

    Roast vegetables until tender, stirring occasionally, about 35 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven 10 minutes, if desired.

    Step 3

    Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.

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