Roasted Curried Cauliflower

By á-58

Ingredients

• 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 paprika or Hungarian hot paprika
• 1 3/4 teaspoons salt
• Freshly ground black pepper
• 1/4 cup chopped fresh cilantro

Details

Servings 6
Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

HEAT oven to 450 degrees. Place cauliflower florets in large roasting pan or rimmed cookie sheet. 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-degree oven for 10 minutes, if desired.)

SPRINKLE with fresh cilantro. Serve warm or at room temperature.