Roasted Curried Cauliflower
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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
- 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.
- 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.
As an Indian, I wanted to point out that before you add the cauliflower florets, you need to wait till the mustard seeds splutter in the oil first. If it doesnt splutter, then it won't digest well. In Indian cooking, we heat oil and add mustard seeds first, wait for it to splutter and then add the rest of the ingredients. Overall this is a good and simple recipe.
As an Indian, I wanted to point out that before you add the cauliflower florets, you need to wait till the mustard seeds splutter in the oil first. If it doesnt splutter, then it won't digest well. In Indian cooking, we heat oil and add mustard seeds first, wait for it to splutter and then add the rest of the ingredients. Overall this is a good and simple recipe.
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!
This is the most delicious way to eat cauliflower. Even my siblings who dont love cauliflower and HATE cumin seeds gobbled it up!
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!