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Roasted Curried Cauliflower

Name: Roasted Curried Cauliflower
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 Hungarian hot paprika; 1 3/4 teaspoons salt; 1/4 cup chopped fresh cilantro

A small grocery run gets this on the table.

Ingredients

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directions

1.
Preheat oven to 450°F. Place cauliflower florets in large roasting pan. 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.
2.
Roast vegetables until tender, stirring occasionally, about 35 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven 10 minutes, if desired.)
3.
Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.

Recipes sourced from Epicurious.com.

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