Food & Cooking Recipes Lunch Recipes Roasted Curried Cauliflower Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print