Cauliflower.
The very mention of the word sends children running screaming into the night, right? To which I respond, “Good! More for me.” Inspired by the most wonderful small Indian restaurant in our town–that would be The Himalayan Curry and Grill on East Orange Street–and at the request of my sweetheart, who craves vegetables almost as much as I crave her, I found a most tasty, zesty, and bursting-with-flavor and aroma cauliflower recipe (truth be told, she found it, not I).
But with a tiny bit of skill and knowledge I managed to make it even better that what it looked like on paper, and even more healthy.
Cauliflower is one of those vegetables that you either love or hate–there doesn’t stem to be many take-it-or-leave-it opinions–so I decided to make it so deeply savory that even the doubters would not find it objectionable. It’s about the curry, actually, and of course there’s no shortage of opinions about curry, but that’s a discussion for another time.
So…curried cauliflower. It’s a good marriage. As a soup it’s unparalleled. As a roasted vegetable, even better. So let’s get to it…
Roasted Curry and Cumin Cauliflower
Ingredients:
- 6 heaping cups cauliflower florets from 1-1/2 pound cauliflower cut into 1-inch florets
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- 3 garlic cloves smashed
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- 2 tablespoons extra-virgin olive oil
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- 1 tsp turmeric
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- 1 tsp ground cumin
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- 1/2 teaspoon sweet curry
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- 1/4 teaspoon finely ground white pepper
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- Kosher salt to taste
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- 1/4 teaspoon crushed red pepper flakes
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- 2 tbsp chopped fresh cilantro for garnish
Preparation:
Preheat a convection oven to 425°F (if you don’t have one, heat a regular oven to 450°F). Cut the cauliflower florets into 1-inch pieces and combine with the garlic in a large bowl. Drizzle with the olive oil and toss to coat.
Sprinkle the turmeric, cumin, curry, pepper flakes, pepper, and salt over the cauliflower and toss to coat. Spread the cauliflower out on a large rimmed baking sheet. Keep the bowl handy.
Roast for 10 minutes on a middle rack of the oven. Carefully remove the baking sheet from the oven and spoon the cauliflower back into the large bowl. Toss the florets well to turn and capture some of the seasoning left in the bowl. Return to the baking sheet and roast for another 10 minutes. Repeat the bowl-toss process and return to the oven, until browned on the edges and tender, 3-10 minutes more, depending on your oven. Don’t let the cauliflower burn, but a little bit of char is okay. Remove the from oven, sprinkle with cilantro, and serve hot!
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About Cheff
Lancaster Eats highlights the best resources our community has to offer. From farmers to markets to vendors to retailers, we highlight those members of our wonderful food community who are striving to improve the presence of the commercial and retail food industry for all the citizens of Lancaster.
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Cheffzilla’s Kitchen 
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