I seldom repeat what I’ve cooked in the past. For no reason other than trying out as many recipes that caught my eyes. Well almost no repeat, except dessert and butter chicken and few other things, including this cauliflower. My favourite way of eating cauliflower.
ROAST CAULIFLOWER CURRY
serve 2 as side dish
300 gr cauliflower head, cut into bite size pieces
1/4 medium onion, diced
1 clove garlic, minced
a pinch of fennel seeds, crushed/ pounded
1.5 tsp curry powder mix, your favourite
3-4 tbsp EVOO
a touch of lemon juice
chopped cilantro, to garnish
- Preheat oven to 180 C.
- In a baking tray, add in the cauliflower, onion and garlic. Stir so they mix a little bit.
- In a bowl, mix the crushed fennel seeds, curry powder mix, salt, pepper and olive oil. Pour over the cauliflower mixture. Stir and make sure the seasoning coat the cauliflower evenly. Add a little bit more of olive oil, if needed.
- Bake for 25 mins or till the onions have turned brown and caramelized a little bit.
- Squeeze the lemon juice over it, stir and transfer to serving plate. Garnish with cilantro.
From time to time, I roast my potatoes (wedges) this way. We love it. If your curry powder is on the strong/spicy side, reduce the quantity. If it’s on the mild side, power up. The key is taste it. If more seasoning is needed, just sprinkle right on top and mix well before serving.
Truly, home is where the curry is.