Roasted curried cauliflower: effortless and shockingly delicious
Cauliflower haters: this is for you, and possibly even your kids. This is one of those recipes that's so simple, you may not believe it could be so delicious. I'm telling you, this is a cauliflower game-changer.
Cauliflower is a winter vegetable, so it's inexpensive right now. Next time you're at the grocery store, buy some and cook this!
With thanks to my neighbor, John, who made this for a neighborhood dinner party.
Roasted Curried Cauliflower
1 head of cauliflower, stem removed, cut into small florets
Olive oil (the best quality you can get your hands on)
Kosher or sea salt
Curry powder to taste (I used 1 tablespoon)
Preheat the oven to 425 degrees. In a large bowl, toss the cauliflower with olive oil till lightly coated. Sprinkle with salt to taste (I used about 1/2 teaspoon of course kosher salt) and toss to distribute. Sprinkle with curry powder and toss again till everything is evenly coated.
Dump the cauliflower into a large roasting pan and place in the oven. The pan should be large enough to hold the cauliflower in an uncrowded, single layer. Roast until brown and crispy, turning a few times.
This recipe could be adapted for any number of vegetables and seasonings. For those who like it mild, roasting vegetables with a simple coating of olive oil and salt works beautifully. Mark Bittman describes how to roast vegetables perfectly in one of my favorite cookbooks, How To Cook Everything.
Read more: Vegetable hacks