Cauliflower is definitely not my favourite vegetable. I dislike the texture, find the flavour bland and cooking it often leaves your house smelling like you have played host to an entire team of bean burrito eating rugby players.
However, Cauliflower is a member of the super-powered cruciferous vegetable family which has a ton of health benefits, including fighting cancer, so I figured it deserved at least another shot at being invited to my dinner table. (It's rude to exclude family members, even if they are vegetables)
Fortunately, this recipe transforms the lowly cauliflower to an extremely edible rating, especially the caramelized pieces (yum!) and the curry spices camouflage the typical cooked cauliflower smell.
Roasted Curried Cauliflower
1 large cauliflower
Curry Powder (I used garam masala)
Olive oil
Kosher or sea salt
Preheat oven to 500 degrees. Break cauliflower into medium-small florets and place in large baking pan. Be sure the pieces are evenly sized as possible. The smaller you make the pieces, the more caramelized they will become.(trust me, you want this).
Drizzle cauliflower pieces with olive oil and season well with sea salt and curry powder. Distribute evenly in a single layer at the bottom of the baking pan. If necessary, use a second baking pan to be sure pieces are not crowded.
Cover pans with foil and place in oven. Roast, covered for 10-15 minutes. The cauliflower should be slightly soft and starting to look translucent. If not, replace foil and cook another 5 minutes.
When cauliflower has finished steaming, remove the foil and toss with tongs. Continue to roast, stirring every 8-10 minutes until the tips begin to brown and become crisp. (approximately 30-35 minutes).
Adjust salt to taste and serve.
