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.