Cauliflower, like broccoli and brussels sprouts, is one of those nomadic vegetables most people avoid. I don’t have anything against cauliflower, I’ve eaten it, along with the aforementioned. But as rule, I rarely see it featured on restaurant menus. Now if cauliflower is presented drenched in cheese sauce, well, then sign me up. It wasn’t until I was selecting items off a buffet line at an Indian restaurant that I rediscovered cauliflower. But it wasn’t lifeless cauliflower. It radiated personality under a coat of curry spices. Out of curiosity, I felt adventurous and brought a couple florets back to the table along with some chicken tikka masala. After taking one bite of the cauliflower, suddenly, I lost all interest in whatever else was on my plate. I had to have me some more of that roasted curry cauliflower! This time, instead of a plate, I used a soup bowl and piled on a mountain of it, and devoured the cauliflower like a bag of chocolate covered pretzels. Even now, when I make it at home; and by the way, the baking aroma is absolutely intoxicating, I can’t get it out of the oven fast enough.
Recipe notes: What you will need: Bowl of mixing and foil lined sheet pan. Prep time 5-minutes, baking time 30-40 minutes. Yields 4-servings. Difficulty level: Very easy
- 1-lrg head of cauliflower broken into florets
- 1-Tbsp minced garlic
- 2-Tbsp olive oil
- 1-Tbsp curry spice blend
- salt & pepper
- Pre-heat oven to 350.
- In mixing bowl, combine all ingredients and transfer to baking sheet.
- Oven roast for 30-40 minutes or until golden in color. Resist the urge to bake beyond this point. It shouldn’t me mushy, it should be al’dente when it comes out of the oven. As it cools, it will soften.