Ingredients
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1 1/2 Tbs Extra Virgin Olive Oil
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1 Tsp Mustard Seed
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1 Tsp Cumin Seeds
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3/4 Tsp Curry Powder
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3/4 Tsp Coarse Salt
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1 Large Head (2#) CauliflowerCut into bite-sized florets
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Non-stick Cooking Spray
Directions
I can think of no better way to cook or eat cauliflower than this.
Yes, that’s a bold statement.
Cauliflower can be a little meek, a little…boring. I’ve never met anyone who craves it, or who proudly asserts “I love cauliflower!”
Even if you do love cauliflower (you rare person, you), I’m sure you’d love to see a fresh take on it.
Leave it to the folks at Martha Stewart to give cauliflower a big pop of flavor without too much work.
It’s as easy as turning the oven on, giving it a little rub down with big flavor, and a little roasting time for something really special. I made this roasted curried cauliflower as a side dish, but ended up snacking on it a little, then a little more…and it never really made it to the plate.
I love how the curry powder turns the white cauliflower a cheery yellow, and how roasting it browns the edges and makes it slightly nutty.
My new favorite. Now I can say I crave cauliflower.
Recipe Steps
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1
Done
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Preheat oven to 375 degrees. Coat a rimmed baking sheet with cooking spray. |
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2
Done
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In a large bowl, stir together oil, mustard seeds, cumin seeds, curry powder, and salt. |
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3
Done
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Add the cauliflower, tossing to coat thoroughly with spice mixture. |
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4
Done
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Arrange cauliflower in a single layer on prepared sheet. |
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5
Done
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Roast until florets are browned on bottom and tender when pierced with the tip of a paring knife, about 35 minutes. |
