I wonder if cravings can be contagious. My mother has been a cauliflower fiend for as long as can remember. She’s got a few cauliflower tricks up her sleeve but they never rubbed off on me.
On a recent trip home, I arrived late and tired after a long flight. Any travel-related grumpiness was squelched by the indian feast waiting for me (how lucky am I?). Next to the channa masala was a plate of curry-roasted cauliflower, deliciously salty and wonderfully crispy around the edges. Ever since then I’ve been hooked.
My mom uses spray oil and garlic salt, while I use olive oil, salt and garlic powder. She also breaks up the cauliflower into florets before roasting, while I, for simplicity’s sake, just slice the head in half and bake the two halves. Maybe that’s why my cauliflower never turns out quite as well as hers. But I still can’t get enough of it, and like my mom, I can easily eat a whole head of this stuff on my own. This is my kind of comfort food.
Curry Roasted Cauliflower
One head of cauliflower, sliced in half
Olive oil
Curry powder
Garlic power
Paprika
Salt
Pre-heat the oven to 375 F / 190 C.
Coat the bottom of a baking tin with olive oil.
Put some olive oil in your hands and give the cauliflower a good rub. Place the cauliflower flat-side down on the baking tin.
Sprinkle the cauliflower with the spices - a good helping of curry powder, then just a light sprinkle of the garlic powder, paprika and salt. The cauliflower should look quite “freckled” after applying the spices.
Bake in the oven for about 30-40 minutes, until its brown and crispy.
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