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.