Saturday, January 11, 2014

Curry-Roasted Cauliflower

It’s difficult to find a fresh approach to using cauliflower. Believe me, I’ve tried. That’s why I find this recipe exciting!
It comes from this month’s issue of … Gourmet Magazine? Bon Appetit? Um … no … It’s the Jan. 13, 2014 Costco Connection. I’ve modified the method slightly.

Curry-Roasted Cauliflower:

1 medium head cauliflower
2 tbsp. extra-virgin olive oil
½ tsp. curry powder
¼ tsp. ground cumin
¼ tsp. onion powder
¼ tsp. garlic powder
½ tsp. sea salt
½ tsp. freshly ground black pepper
1 tsp. freshly squeezed lemon juice
2 tbsp. chopped fresh cilantro

Preheat oven to 475 deg. F.  Trim cauliflower into 2-in. florets. In large bowl, combine olive oil, curry powder, ground cumin, onion powder, garlic powder, salt, and pepper. Add florets, tossing well. Spread in a single layer on large baking sheet. Roast 15-to20 min., until tender and golden brown. Remove from oven, sprinkling with lemon juice and cilantro. Serves 6.

Note: Now, my darling grand-daughter … To me, your wig looks like a cauliflower! I love your impromptu words to this little dance:

“Yo! Let’s do this disco-style! Someone give me a disco ball so we can turn this whole world around!”

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