Roasted Curried Cauliflower and Onion
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Ingredients for - Roasted Curried Cauliflower and Onion

1. Cauliflower florets - 12 cups
2. Onions, quartered - 2 large
3. Coriander seeds - 1 teaspoon
4. Cumin seeds - 1 teaspoon
5. Olive oil - ½ cup
6. Red wine vinegar - ⅓ cup
7. Curry powder - 4 ½ teaspoons
8. Minced garlic - 1 tablespoon
9. Paprika - 1 tablespoon
10. Chili powder - ¼ teaspoon
11. Ground cumin - ¼ teaspoon
12. Salt - 1 ½ teaspoons
13. Freshly ground black pepper to taste - 1 pinch
14. Chopped fresh cilantro - ⅓ cup

How to cook deliciously - Roasted Curried Cauliflower and Onion

1. Stage

Preheat the oven to 400 degrees F (200 degrees C).

2. Stage

Place cauliflower florets in a large roasting pan. Pull apart onion quarters into separate layers and set aside.

3. Stage

Heat a small skillet over medium heat. Cook and stir coriander seeds and cumin seeds in the hot pan until slightly darkened, about 5 minutes. Remove from heat, crush coarsely with a mortar and pestle, and transfer to a medium bowl.

4. Stage

Add oil, vinegar, curry powder, garlic, paprika, chili powder, cumin, and salt to the crushed seeds; whisk to combine. Pour dressing over cauliflower; toss to coat. Spread in a single layer in the pan and sprinkle with pepper.

5. Stage

Roast in the preheated oven, stirring occasionally, about 20 minutes. Add onions and stir thoroughly. Continue to roast, stirring occasionally, until vegetables are tender, about 15 minutes more. Garnish with cilantro.