Curry Roasted Cauliflower

Published November 1, 2015

I have been on a cauliflower kick lately. I keep seeing beautiful, big heads of cauliflower at the local markets. I can’t resist. I bring them home and start hacking away. I might sliced some off to add raw to a salad. Sometimes, I cook it up and mash like potatoes, adding butter and milk. Stir fries, soups, even a low carb pizza crust. Cauliflower is so versatile.

One of my favorite ways to prepare cauliflower is roasted. The roasting brings out a whole different taste and texture. Simple and very tasty. I made some for a recent brunch with friends. I often pair up cauliflower with curry- so it was natural to add it to this preparation. You can also make this dish ahead of time- even a day ahead- and warm it when ready to eat.

Curry Roasted Cauliflower

1 head cauliflower
Olive oil
Salt and pepper
1-2 T. curry powder- or more to taste

Preheat oven to 375 degrees. Wash cauliflower and break up into flowerets. Place in roasting pan and drizzle with oil. Use a spoon to toss the cauliflower with the oil. Sprinkle generously with salt, pepper and curry powder. Toss to coat evenly. Place in oven and roast until cauliflower is tender and has gotten some color on it. Takes about 35-45 minutes. Spoon into serving dish. Adjust seasonings. Serves 6.

Posted in Cooking