Roasted Curried Cauliflower

[Guest guest]

Roasted Curried Cauliflower

 

4 cups cauliflower florets

1 small onion, peeled, quartered

1/3 tsp. coriander seeds

1/2 tsp. cumin seeds

1/3 cup olive oil

1/4 cup red wine vinegar

1 tsp. curry powder

1/3 tbsp. Hungarian hot paprika

3/4 teaspoons salt

1 tbsp. chopped fresh cilantro

 

Preheat oven to 450 degrees. Place cauliflower florets in large roasting pan.

Pull apart onion quarters into separate layers; add to cauliflower. Stir

coriander seeds and cumin seeds in small skillet over medium heat until slightly

darkened, about 5 minutes. Crush coarsely in mortar with pestle. Place seeds in

medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt. Pour

dressing over vegetables; toss to coat. Spread vegetables in single layer.

Sprinkle with pepper.

Roast vegetables until tender, stirring occasionally, about 35 minutes. (Can be

made 2 hours ahead. Let stand at room temperature. Rewarm in 450 degree oven 10

minutes, if desired.)

Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at

room temperature.

Serves 3 to 4.

 

 

 

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