This recipe sort of speaks for itself. It’s cauliflower… that’s been curried. I was convinced these were two ingredients I despised. You have cauliflower (which isn’t even a pretty word) whose shape is used far too often to describe an unusual looking wart or the ear of a overly-aggresive cage fighter. And then there’s the curry. The last experience I had with curry resulted in literally clearing out my own private cardio section at the gym, after having stuffed myself at an Indian buffet the prior evening.
I believe my tastebuds are maturing, or evolving, or maybe just dying due to tannin overexposure (if that’s a thing). But whatever the case, this cauliflower tasted nothing like the vegetable, nor the spice I thought I hated. Both compliment each other well in this dish, which is light enough to serve alongside a flakey white fish, but also carries enough flavor to stand up next to an entire Mediterranean spread. Which, coincidentally, is also the name of a “trick” that John can do.
- 1 head cauliflower, chopped (about 4-5 cups)
- 1 1/2 teaspoons curry powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1/2 cup pine nuts, raw
- 1 1/2 teaspoons lemon zest
Preheat oven to 450 degrees.
In a large mixing bowl, combine all ingredients except lemon zest. Toss well to make sure to distribute spices onto all the florets.
Spread onto a large baking sheet into a single layer and roast in oven for 25-30 minutes, stirring once.
When tender, remove from oven and sprinkle with lemon zest.
2 thoughts on “curried cauliflower”
You can throw in potatoes, carrots and even kale, too! Just cut the first two to roughly the same size as the cauliflower.
Sounds delicious Margo, thanks for the tip!