Curry Roast Cauliflower
Cauliflower has seen a renaissance lately. Death to the mushy stinky blank boiled cauliflower that you probably grew up eating, and rebirth in the form of creative cauliflower risotto, steak, and if you can afford to blow $500 on a meal, Alain Ducasse’ whole cauliflower baked in brioche at the stunning Plaza Athénée in Paris.
We’ve been gushing over A.O.C. lately. One of my favorite dishes there is their curry roast cauliflower, a spicy, vinegary, caramelized but still crunchy one inspired by chef Suzanne Goin. It’s easy to make at home, goes with any meat dish, or is perfect on its own. You will want to make double the amount you think you’ll need, because this is always the first dish that runs out at my dinner table.
Servings: 8-10 sides | Cook & prep time: 40 minutes
Ingredients
- 2 heads cauliflower florets
- 1 large onion, sliced
- 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 hot paprika
- 2 teaspoons salt
- 1/4 cup chopped cilantro
Directions
Preheat oven to 450°F. Toast coriander seeds and cumin seeds in small skillet over low heat until fragrant (2-3 minutes). Crush in a mortar or food processor. Combine toasted spices, olive oil, vinegar, curry powder, paprika, and salt. Pour dressing over the cauliflower and onion, toss to coat, and spread in a single layer on a roasting pan.
Bake uncovered for 25 to 35 minutes, or until tender, stirring the cauliflower every 10 minutes to assure even browning. Stir in the chopped cilantro and serve hot.
Written and photographed by Tracy Chow & Jennifer Yu
