Roasted Curried Cauliflower
Just made this roasted curried cauliflower for lunch, and it was very tasty. Loved how sweet the onions came out after the roasting with the strong caramelized flavor as well, yum. The cauliflower florets were tender with a little bit crisp, perfect texture :)
from about 4 pounds cauliflower
red wine vinegar
or to taste
Preheat oven to 450°F.
Arrange cauliflower florets in large roasting pan.
Pull apart onion quarters into separate layers, add to cauliflower.
Stir coriander seeds and cumin seeds in small skillet over medium heat until slightly darkened, about 5 minutes.
Crush coarsely in mortar with pestle or in a coffee grinder.
Transfer seeds in medium bowl.
Whisk in oil, vinegar, curry powder, paprika, and salt.
Pour dressing over vegetables, toss to coat.
Spread vegetables in single layer.
Sprinkle with pepper.
Roast vegetables until tender, stirring occasionally, about 35 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven 10 minutes, if desired.)
Mound vegetables in large bowl.
Sprinkle with fresh cilantro.
Serve warm or at room temperature.