You remember I’m not a big fan of cauliflower, right? Well, I need to amend that because now have another recipe that makes me think it’s not so bad after all.
Yesterday, I wrote about Maharajah curry powder, one of four global spice blends worth trying.
Today, I’m sharing a recipe for roasted cauliflower using that highly aromatic (and colorful) spice. And by recipe, you do know that I mean, I’ll just talk you through the process, right?
The first thing you do, after turning the oven on at 400 degrees, is cut the florets off the head of the cauliflower, cutting the larger ones into bite size pieces.
Wash and pat dry with paper towels. We’ll be tossing with oil later, so the florets need to be dry. Oh, this head of cauliflower is two pounds, kind of a medium-ish size.
I also cut 1/2 of a large, yellow onion into lengthwise wedges, because, you know, what’s roasted cauliflower without onions?
Whisk together a scant tablespoon of the Maharajah curry powder with 1/2 teaspoon of salt, 1/2 teaspoon (or, 1 full teaspoon if you dare) of Sriracha (or other hot sauce), and 3 tablespoons of olive oil.
Pour the mixture over the cauliflower and onions and give it a good toss, coating the whole caboodle. (Caboodle is such a fun word. Say it with me: kuh-BOOD-l. If that doesn’t put a grin on your face, I don’t know what will.)
Spread the cauliflower and onions on a baking sheet in a single layer. Place in the oven and roast until the cauliflower starts to caramelize and the onions are tender, about 20 to 25 minutes.
The only thing left to do now is to taste it and adjust for salt and pepper. I like to give it a good sprinkle of freshly ground white pepper, and finish it with some chopped fresh mint. Mint and curry go together like peanut butter and jelly, in an exotic sort of way. You could use cilantro if you have it in addition to, or instead of the mint.
Roasted curried cauliflower is really delicious as a side dish to say, grilled pork or grilled halibut. Or you could use it to top a salad dressed with a lemon vinaigrette. Or, you could even puree it, add a little vegetable stock, a splash of cream and call it a soup.
I’m getting hungry just thinking about it. I bought the Maharajah curry powder at Penzey’s but you can find it at other specialty spice sites like The Spice House and Whole Spice, too.