Will you forgive me that the recipe isn't from one of my cookbooks? I know that was kind of the point of this whole recipe-sharing endeavour, but I bought the cauliflower expressly for currying and roasting, and there was not a curried cauliflower recipe in one of my cookbooks. So I found this recipe, and it was good.
Roasted Curried Cauliflower
|3/4 tsp||coriander seeds, crushed||1 g|
|1/4 cup||olive oil||65 mL|
|3 tbsp||wine vinegar||45 mL|
|1 1/4 tsp||curry powder||4 g|
|1 tsp||paprika||3 g|
|1/8 tsp||cayenne pepper [optional]||0.4 g|
|ground pepper to taste|
|salt to taste|
|3 1/2 cups||cauliflower, cut into equal-size florets||550 g|
|1/2||onion(s), cut into quarters||100 g|
|4 tsp||fresh cilantro, chopped [optional]||3 g|
- Preheat the oven to 230°C/450°F.
- Crush the coriander seeds either with a mortar and pestle or using a rolling pin. Place the seeds in a bowl. Whisk in the oil, vinegar, spices, and salt.
- Prepare the vegetables : Cut the cauliflower into equal-size florets. Peel the onion, cut it into quarters lengthwise, then pull apart the quarters to separate the layers. Add the cauliflower and onion to the vinaigrette bowl, then toss to coat well. Spread the vegetables in single layer on a large baking sheet.
- Roast the vegetables until golden and tender-crisp, stirring occasionally, about 30 min.
- Serve warm or at room temperature. You may garnish with chopped fresh cilantro.
Very good. You would rather have this one than the one from one of my cookbooks which I was disappointed in, right? Okay, I'm trying to make myself feel better for my weak recipe resolve. You're such a nice bunch, I know that it's okay. Just this once.
I'm hoping for a snow day tomorrow, and I have lots of new pictures to share with you. So if those two things collide in a wonderful twist of fate, you'll be seeing a few new pictures I'm excited about. Happy Monday!