A delicious simple dish of roasted curried cauliflower and onion with the flavors of India It is quite flavorful so I recommend serving it with a milder main dish with some plain yogurt on the side and chapatis Indian flat bread
Prep Time
55 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Preheat the oven to 400 degrees F (200 degrees C).
Place cauliflower florets in a large roasting pan. Pull apart onion quarters into separate layers and set aside.
Heat a small skillet over medium heat. Cook and stir coriander seeds and cumin seeds in the hot pan until slightly darkened
about 5 minutes. Remove from heat
crush coarsely with a mortar and pestle
and transfer to a medium bowl.
Add oil
vinegar
curry powder
garlic
paprika
chili powder
cumin
and salt to the crushed seeds; whisk to combine. Pour dressing over cauliflower; toss to coat. Spread in a single layer in the pan and sprinkle with pepper.
Roast in the preheated oven
stirring occasionally
about 20 minutes. Add onions and stir thoroughly. Continue to roast
stirring occasionally
until vegetables are tender
about 15 minutes more. Garnish with cilantro.
Cook's Notes:
This uses about 4 pounds of cauliflower.
This dish can be made ahead and left at room temperature for several hours
simply reheat in a 450 degree F (230 degrees C) oven for about 10 minutes.
