Curried Cauliflower

This is not rocket science but it is one of our favourite ways to eat cauliflower and I am always surprised when people tell me they have never roasted cauliflower. Even people who think they hate the stuff will eat it if it's roasted. We do it all sorts of ways, with different herbs and spices but my favourite is most simple - olive oil, curry powder and garlic.

I always make a huge batch because I snack on it cold the next day and if you puree it you can add it to some mashed potatoes or turn it into soup or mix some of it with quinoa for a salad.


Roasted Curried Cauliflower

1 head cauliflower
Olive oil
1/2 tbls curry powder
kosher salt
a handful of garlic cloves

Preheat the oven to 400F
Wash your cauliflower and chop it into florets - if you are in a hurry, chop them up small but they cook better if you leave them a bit larger and roast it for a longer period of time.

Put it in a big bowl and drizzle with some olive oil, sprinkle with kosher salt and the curry powder and toss until it seems to be evenly coated. You might have to drizzle a bit more oil on it but not too much - There shouldn't be tons of oil pooling on the bottom of the bowl. Add in the peeled, whole garlic cloves and mix once more.

Here is the secret: if you have a big cast iron skillet, use that. If you don't, use a metal cookie tray but this stuff isn't the same if you try to cook in any sort of pyrex, glass or ceramic. It won't brown up as nicely at all. The other secret is to make sure it's in a single layer - if you pile it up on top of each other, it will sort of steam and only the very bottom pieces will brown up.

Roast it for about 45 min to 1 hour - keep an eye on it and check from time to time after the first 30 minutes to make sure you don't burn it. You can stir it around at the 30 minute mark if you are afraid of burning it. I like to leave it be so the bottom is sure to get nice and brown.