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Epicurious

Roasted Curried Cauliflower

An Indian-inspired spice blend adds a warm hue and gives this vegetable dish an exotic taste.

Recipe information

  • Yield

    serves 4

Ingredients

1 1/2 tablespoons extra-virgin olive oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
3/4 teaspoon curry powder
3/4 teaspoon coarse salt
1 large head cauliflower (about 2 pounds), cut into large florets
Nonstick olive oil cooking spray

Preparation

  1. Step 1

    Preheat the oven to 375°F. Coat a rimmed baking sheet with cooking spray. In a large bowl, stir together the oil, mustard seeds, cumin seeds, curry powder, and salt. Add the cauliflower, tossing to coat thoroughly with the spice mixture.

    Step 2

    Arrange the cauliflower in a single layer on the prepared sheet. Roast until the florets are browned on bottom and tender when pierced with the tip of a paring knife, about 35 minutes. Serve hot.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsCauliflowerVegetableSideDinnerVeganVegetarianGluten FreeDairy FreeNut FreeEasyRoastCookbooks
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