Roasted Curried Cauliflower

I made this side dish last night and it was amazing. I had bought cauliflower at the market and would just figure out something interesting to do with it using what was in my pantry. I found this recipe on epicurious and it was so good. Great flavors and I loved the flavors that came out by roasting the cauliflower. I did not have cilantro in my fridge (I know, shocking), but next time I won't forget to have it on hand for sprinkling as instructed. My husband grilled some steaks and I made a salad, but the cauliflower was the star of the meal! I halfed this recipe and used just one cauliflower, it yielded about 3-4 servings.

Roasted Curried Cauliflower
Adapted from Bon Appetit, 2004, A.O.C., Santa Monica, CA
Yields 6 side dish servings

4 lbs cauliflower florets (about 12 cups)
1 large onion, peeled, quartered
1 teaspoon coriander
1 teaspoon cumin
3/4 cup olive oil
1/2 cup red wine vinegar
3 1/2 teaspoons curry powder
1 tablespoon Hungarian Hot Paprika (I used regular paprika and some red pepper flakes)
1 3/4 teaspoons salt

1/4 cup chopped cilantro

Preheat oven to 450 degrees. Place florets in a roasting pan. Pull apart onion quarters into separate layers; add to cauliflower. In a bowl, whisk together all of the remaining ingredients, except the cilantro. Pour dressing over vegetables; toss to coat. Spread in single layer and sprinkle with pepper. Roast in oven for 35 minutes, stirring occasionally. Mound vegetables in large bowl and sprinkle with fresh cilantro. Serve warm or at room temperature.


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