I don’t hate cauliflower but I never craved for it since I find it rather bland-tasting on its own. With this Indian-inspired roasted curried cauliflower though, I can have the whole tray all to myself!
I love to make this as a quick veggies side-dish – just put the whole tray of cauliflower to roast for half hour while I prepare the other dishes. Best of all, cauliflower is cheap and in abundance whole year round over here.
Cut cauliflower to uniform bite sized and place them in a large stain-proof mixing bowl.
Turmeric is the most important ingredient in this recipe. I also use curry powder (the darker powder in the background). Turmeric is staining to hands, clothes and surfaces, so be careful and use stain-proof kitchenware.
And here’s the secret ingredient, South East Asia limited edition: fresh curry leaves! I won’t make this dish without it. When the dish is done, the leaves are roasted to a crisp and you can eat them together with the cauliflower.
Melted butter also adds extra flavour to this dish. Other ingredients not shown: cayenne powder (for the heat), garlic powder, salt & pepper.
Use a stain-proof spatula to mix everything evenly.
Spread out seasoned cauliflower on a roasting tray lined with baking paper.
Bake and serve.
I am a HUGE fan of cauliflowers! I can even eat them raw. This with curry flare looks even more tempting!
Count me in! Another huge fan of cauliflower :) Yes, I enjoy them simply steamed or blanched as well. Cauliflower is very versatile. They withstand roasting better than broccoli IMO, and when cooked longer (than broccoli) does not turn out horribly wrong. Which reminds me, I think Indian-inspired cauliflower dishes like this curried cauliflower dish, and Aloo Gobi etc, converted me to liking cauliflower.
I love the color of your cauliflowers…and all the spices on it…great recipe Wiffy!
Have a wonderful week :)
May I know what type of curry powder you are using? In Malaysia, I can only find meat curry powder or fish curry powder. I don’t know which to use for this recipe.