Roasted Cauliflower with Cumin and Curry
Preparation Time: 10min
Yields: 4 Servings
Total Time: 40min
- 1 head of cauliflower
- 2 Tbs canola oil
- 1 Tbs cumin, divided
- 1 Tbs curry powder, divided (madras is nice here)
- 1 Tbs kosher salt, divided
- 1 tsp cayenne pepper, divided
Roasted cauliflower with cumin and curry recipe is great side with steak or chicken. The whole house will smell of the warm fragrance of cumin and curry. If curry is not your bag, then omit it. This dish is also excellent with a little freshly grated parmesan cheese sprinkled on the cauliflower the last 5 minutes of roasting.
FOR THE CAULIFLOWER
Preheat oven to 450 degrees. Place the rack in the second position from the top. Remove the stem and leaves from the cauliflower. Cut the cauliflower in half and remove the florets from the center stem. Then, cut the cauliflower into roughly 1” florets.
Place the cauliflower in a large mixing bowl. Add oil and toss to coat. Add ½ of each of the spices (cumin, curry, salt, and cayenne) and toss again. Place the seasoned florets onto a foil-lined sheet pan and sprinkle with remaining cumin, curry, salt, and cayenne. Place in oven and roast for 10-15 minutes. Using a rubber spatula, turn the florets on the sheet pan and roast until the edges of the cauliflower are golden but the florets are still a bit crunchy; another 10-15 minutes.