I’m not a side dish person. I don’t mind eating them, I just never cook them. Since I typically chop heaps of vegetables for a vegetarian entrée, I rarely have the resolve to do the same for a secondary dish too.
This recipe was just begging to be made, but as much as I adore cauliflower I can’t justify eating it as a main meal. So I was forced to have this as a side.
I liked this a lot – it’s so simple, easy to make and brightly flavoured. There’s virtually no work involved (you could even pull apart the florets with your hands) and you get a very tasty return.
I used more oil than the original recipe suggested, as I found it easier to coat the cauliflower with the spices using extra oil. But if you don’t want to, use some cooking spray if the cauliflower gets a little dry.
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Roasted Curried Cauliflower
From A Big Mouthful
3 tbsp grapeseed oil
1 tsp mustard seeds
1 tsp cumin seeds
¾ tsp curry powder
¾ tsp salt
1 large head cauliflower (about 2 pounds), cut into large florets
Preheat oven to 375 degrees F. In a large bowl, stir together oil, mustard seeds, cumin seeds, curry powder and salt. Add the cauliflower, tossing to coat thoroughly with spice mixture.
Arrange cauliflower in a single layer on prepared sheet. Roast until florets are browned on bottom and tender when pierced with the tip of a paring knife, about 35 minutes.