Curry Roasted Cauliflower
Williams Sonoma Catalog
Even those who aren’t big cauliflower fans are usually won over by this hearty side dish, since roasting cauliflower brings out its natural sweetness, and finishing the dish with capers and onions adds plenty of pizzazz. Don’t worry if some of the slices crumble a bit as you cut them; they will still be delicious.
- 1 head cauliflower
- 2 Tbs. extra-virgin olive oil
- 1 Tbs. curry powder
- Kosher salt
- 1/4 cup (1/4 oz./7 g) chopped fresh flat-leaf parsley
- 2 Tbs. minced red onion
- 1 Tbs. capers, drained and coarsely chopped
- 1 Tbs. red wine vinegar
Adapted from williams-sonoma.com
Trim the very bottom of the cauliflower stem, leaving most of the stem attached to the head. Place the cauliflower, stem side down, on a cutting board and cut into 3/4-inch (2-cm) slices. Arrange the slices in a single layer on a baking sheet. Brush both sides of the cauliflower with the olive oil and sprinkle both sides evenly with the curry powder. Season both sides with salt.
Roast until the cauliflower is lightly browned and tender when pierced with a small knife, 15 to 20 minutes.
While the cauliflower is roasting, in a small bowl, stir together the parsley, onion, capers and vinegar.
To serve, transfer the cauliflower to a platter and spoon the parsley mixture evenly over the top. Serve hot. Serves 4