Curry Roasted Cauliflower

As some of you already know, I am currently visiting my family in my home state of Michigan. Yes, I am from the mitten state. The south east side to be exact. If you have ever met someone from Michigan, I bet they have raised their right hand and shown you exactly where on the map they live(d). If not, they can not be trusted as a true Michiganader.

Since I have been home, I have been to many family gatherings, outings, parties, ect. So there has not been much time to cook. But alas, a quite afternoon and the perfect opportunity to prepare a vegetarian meal for my mother; whom I can never repay.

Cauliflower is a versatile vegetable, whose versatility I did not appreciate until recently. I have made cauliflower ‘mashed potatoes’ and pizza crust. It is also very healthy and has almost a full days recommended amount of Vitamin C, in just one serving.

Since the florets of the cauliflower absorb flavors so well, I decided to make a curry spice blend. I served it with a side of wild grain rice and a spring mix salad. This would also be great with chicken breast, tofu, potatoes, or a white fish.

 

Here is my recipe:

Serves 4-6

 

Ingredients:

12 cups cauliflower florets (approximately 2 large heads)

3 cups red onion, chopped in large pieces

4 large cloves garlic, sliced

1/2 cup slivered almonds

1/2 cup raisins (I used golden)

3/4 cup extra virgin olive oil

1/2 cup vinegar

1/2 cup flat leaf parsley

1 tablespoon curry

1/2 tablespoon turmeric

1/2 tablespoon Hungarian paprika

2 teaspoons black pepper

2 teaspoons table saltcurry cauliflower spice blend

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Procedure:

 

1. Preheat oven to 450 degrees. Cut up cauliflower into small florets. Chop red onion into 1/2 inch sections. Slice garlic cloves.

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2. Toss cauliflower in a bowl with onion, garlic, curry, turmeric, paprika, black pepper, salt, olive oil and vinegar. Allow to marinate for 10 minutes.

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3. Pour mixture onto pan. Roast in the oven for approximately 20 minutes. Remove from oven and stir. Add in raisins. Cook for another 20 minutes.

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4. Toast almond slivers in pan on stove until golden brown.

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5. Remove roasted cauliflower from oven and mix in almonds. Top with flat leaf parsley.

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6. Enjoy 🙂

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