I love cauliflower ‘cause it’s such a versatile vegetable. You can roast it with bacon, make “fried rice,” or transform it into pseudo-mashed potatoes. Here’s yet another way I like to cook it: Roast the florets with a generous dusting of specialty curry powder.
I first came across this recipe on super brainiac/foodie Darya Pino’s awesome website, Summer Tomato. She calls this dish “Roasted Curried Cauliflower to Die For,” and I have to admit I’d gladly impale myself on a rusty sword for some. I make this recipe all the time, but with some slight modifications: I use avocado oil in place of olive oil, and I add a squirt of lemon juice and a shower of chopped cilantro at the end.
Here’s what I assembled (serves 2-3):
- 1 head of cauliflower, cut into uniform florets
- A generous glug of avocado oil, melted coconut oil, or ghee
- 2-4 tablespoons of curry powder
- Kosher salt
- Freshly ground black pepper
- Half a lemon
- ¼ cup minced cilantro leaves
Here’s how I made this dish:
After preheating my oven to 450 F and putting the rack in the lower middle of the oven, I threw the florets in a bowl and tossed them with a generous amount of fat (~2 tablespoons), curry powder, salt, and pepper.
My favorite curry powder is from Singapore. My co-worker bought some during a recent visit, and he gave me a jar.
He has penmanship like a doctor: It’s effing terrible.
I poured the seasoned florets on a foil-lined baking sheet and covered it tightly with another sheet of foil. I put the tray in the oven for 15 minutes and then I removed the top layer of foil. I roasted the cauliflower for 20 more minutes, flipping the florets every 8 minutes or so until they were softened and browned in parts.
After I plated the dish, I finished it by squeezing on the juice of half a lemon and sprinkling on some cilantro.
Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my Webby Award-Winning iPhone® and iPad® app, and in my New York Times-bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).20