Curry Roasted Cauliflower
There's been a serious craze for cauliflower over the past year or so and honestly, I don't really get it because to me, cauliflower has no real flavor. But you know what does have flavor? Curry! Roasting up cauliflower with this curry marinade is my go-to way to prepare the vegetable now. As soon as it comes out of the oven, I start snacking on it, I don't even care about sharing or that it's burning hot. This dish is also really good if you drizzle a yogurt sauce over it (especially if you make your marinade extra spicy).
Total time: 30 minutes
Difficulty level: wicked easy
1 large head cauliflower
1/3 cup olive oil
1/3 cup apple cider vinegar
1 1/2 tablespoons sweet curry powder (I like Penzey's)
1/2 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon garlic powder
1/4 - 1/2 teaspoon red chili powder (depending on your spice preference)
1 teaspoon salt
a few sprigs of cilantro for garnish
Let's do it!
- Preheat oven to 425°. Chop off the base of the cauliflower head, then break it into florets with your hands.
- In a large bowl, whisk together olive oil, vinegar and all of the seasonings except the cilantro.
- Toss cauliflower florets in the bowl to coat evenly. I like to let them sit in the bowl for a minute or two as well to really allow them to soak up the marinade.
- Roast on a parchment paper lined baking sheet or 9 x 13 baking dish for 25 - 30 minutes. It's important to use the parchment paper because the curry marinade can stain your pan.
- There may be extra marinade in the bottom of the bowl, you can save it and mix it up with some yogurt to make a spicy yogurt dressing if you like!
- You'll know it is done when the edges of the florets are starting to blacken. MM mm MM!