Food & Cooking Recipes Lunch Recipes Roasted Curried Cauliflower By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Sang An Servings: 4 An Indian-inspired spice blend adds a warm hue and gives this vegetable dish an exotic taste. Ingredients 1 ½ tablespoons extra-virgin olive oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds ¾ teaspoon curry powder ¾ 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. Print