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Curried Roasted Cauliflower

Published 12:24pm Wednesday, May 29, 2013
Neither Dan nor I have ever been big fans of cauliflower, so when I found this recipe in my Cook’s Country magazine, we had to try it. Consider us “cauliflower converts” FOREVER! Lots of ways to vary this recipe as well with spices and flavors that are your family’s favorites.
Roasted Cauliflower – serves 4-6 as a side dish
Wedges are easy to flip and have a lot of surface area in contact with the pan, which makes for beautiful browning.
1 head cauliflower (2#)
1/4 cup olive oil
Salt and pepper
1. Heat oven to 475°. Trim outer leaves of cauliflower and cut stem flush with bottom of head. Cut into 8 equal wedges, keeping core and florets intact. Place wedges, cut side down, on parchment paper- lined rimmed baking sheet. Drizzle with 2 T. oil and season with salt and pepper to taste;’ rub gently to distribute oil and seasonings.
2. Cover sheet tightly with foil and bake for 10 minutes. Remove foil and roast until bottoms of wedges are golden, about 15 minutes. Remove from oven and carefully turn wedges. Return to oven and roast until cauliflower is golden all over, about 15 more minutes. Season with salt and pepper to taste, transfer to platter, drizzle with remaining 2 T. oil and serve.
VARIATION we loved:
1 1/2 tsp. curry powder
1/2 onion, cut into 1/2 inch slices
2 tsp. lime juice
1/4 cup sliced almonds
2 T. chopped fresh cilantro
In step 1, combine 2 T. oil and curry powder in small bowl for drizzling. Distribute onion on baking sheet around cauliflower before roasting. In step 2, whisk remaining 2 T. oil with lime juice in large bowl. Toss roasted cauliflower with oil/lime mixture, season with salt and pepper to taste; transfer to platter and sprinkle with sliced almonds, and cilantro.

 

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