I can think of no better way to cook or eat cauliflower than this.
Yes, that’s a bold statement.
Cauliflower can be a little meek, a little…boring. I’ve never met anyone who craves it, or who proudly asserts “I love cauliflower!”
Even if you do love cauliflower (you rare person, you), I’m sure you’d love to see a fresh take on it.
Leave it to the folks at Martha Stewart to give cauliflower a big pop of flavor without too much work.
It’s as easy as turning the oven on, giving it a little rub down with big flavor, and a little roasting time for something really special. I made this roasted curried cauliflower as a side dish, but ended up snacking on it a little, then a little more…and it never really made it to the plate.
I love how the curry powder turns the white cauliflower a cheery yellow, and how roasting it browns the edges and makes it slightly nutty.
My new favorite. Now I can say I crave cauliflower.
Roasted Curried Cauliflower
From Martha Stewart
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.