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Monday, April 2, 2012

Curry Cauliflower

If you are like me and don't get very excited about cauliflower...ever...then this is the recipe for you.  The flavor was just enough that I could eat the cauliflower alone without drenching it in some type of sauce, but it wasn't overpowering.  If you like curry and are looking for a way to spice up the cauliflower that has been sitting in your fridge all week...curry cauliflower is the way to go.


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


Preheat oven to 375 degrees. Coat a rimmed baking sheet with cooking spray. In a large bowl, stir together oil, mustard seeds, cumin seeds, curry powder, and salt. Add the cauliflower, tossing to coat thoroughly with spice mixture.
Arrange cauliflower in a single layer on prepared sheet. Roast until florets are browned on bottom and tender when pierced with the tip of a paring knife, about 35 minutes (mine were done in 20). Serve hot.

Thanks Martha Stewart for this delicious recipe

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