| This recipe is liked by 0 person(s). |
Roasted Curried Cauliflower
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Roasted Curried Cauliflower Bon Appétit | September 2004 | |
| 12 cups | cauliflower florets, (from about 4 pounds cauliflower) |
| 1 large | onion, peeled, quartered |
| 1 teaspoon | coriander seeds |
| 1 teaspoon | cumin seeds |
| 3/4 cup | olive oil |
| 1/2 cup | red wine vinegar |
| 3 1/2 teaspoons | curry powder |
| 1 tablespoon | Hungarian hot paprika |
| 1 3/4 teaspoons | salt |
| 1/4 cup | chopped fresh cilantro |
Preheat oven to 450°F. Place cauliflower florets in large roasting pan. Pull apart onion quarters into separate layers; add to cauliflower. Stir coriander seeds and cumin seeds in small skillet over medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle. Place seeds in medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle with pepper.
Roast vegetables until tender, stirring occasionally, about 35 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven 10 minutes, if desired.)
Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe