Wednesday, May 4, 2011

Curried Roasted Cauliflower

      The beautiful, washed cauliflower (that hopefully didn't cost you a small fortune).

      Half or quarter your florets (if they're large like these) so that they result in bite-size pieces.

Place florets on a lined baking sheet (I lightly spray mine with vegetable spray) 
for easy clean up.

     Pre-heat your oven to 450º. Time to season up these babies!

Here's where the magic happens: 
red chile pepper flakes, curry powder, kosher salt and olive oil.

      First up, the curry powder. Sprinkle about 1 Tbsp (or more, totally your call) all over florets.

Next, kosher salt. Again, totally up to you...I sprinkle about 2 teaspoons of this magically delicious stuff. Then you will drizzle a smidge (translation: about 2 tsp) of olive oil on the florets and sprinkle red chile pepper flakes (or omit if you don't want the heat). 

Plop these bad boys in the oven and try to be patient for 20 minutes (or until edges are slightly browned).

Ladies and gents, I give you roasted curried cauliflower!

Honestly, you could probably do this with just about any vegetable (spuds? YUM) but there's something perfect about the cauliflower and curry.

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