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Roasted Curried Cauliflower

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    An Indian-inspired spice blend adds a warm hue and gives this vegetable dish an exotic taste.Return to Healthy Cruciferous Vegetable Menu.
    Martha Stewart Living, November 2003
    • Yield Serves 4
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    Ingredients

    • 1 1/2 tablespoons extra-virgin olive oil
    • 1 teaspoon mustard seeds
    • 1 teaspoon cumin seeds
    • 3/4 teaspoon curry powder
    • 3/4 teaspoon coarse salt
    • 1 large head cauliflower (about 2 pounds), cut into large florets
    • Nonstick olive-oil cooking spray

    Directions

    1. Preheat oven to 375 degrees. Coat a rimmed baking sheet with cooking spray. 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.
    2. 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. Serve hot.

    Recipe Reviews

    • remadel
      24 Oct, 2011

      This recipe was a total hit at my house!!! It tastes delicious and you won't even notice you are eating cauliflower. Highly recommend it!

    • margaretjackson
      26 Jul, 2010

      This is the most delicious way to eat cauliflower. Even my siblings who dont love cauliflower and HATE cumin seeds gobbled it up!

    • hmccarthy
      10 Mar, 2008

      This was very easy to make and tasted great! I don't really like cauliflower but my boss does so I made this for him. You can still taste the cauliflower but the curry makes it so much for enjoyable as well as healthy. I highly recommend the recipe!

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