Filed Under: Asian Recipes Hot & Spicy Meatless Recipes Recipes
Curried Cauliflower Recipe
Be careful when handling turmeric as it is staining. Use stain-proof cookware and utensils.
- 400 grams cauliflower florets cut uniformly
- 1 level tbsp curry powder
- 1 level tbsp turmeric powder
- 40 grams unsalted butter melted in microwave
- 2 tbsp extra-virgin olive oil
- 1 tbsp garlic powder optional
- 3 sprigs curry leaves use only the leaves
- 1/2 tsp fine sea salt to taste
- freshly cracked black pepper to taste
- Add cut cauliflower florets in a wide and stain-proof mixing bowl.
- Scatter (A) evenly over the cauliflower. Mix everything well with a spatula or mixing spoons until the colour is evenly distributed. You can add a little more olive oil if the mixture is too dry.
- Spread out the seasoned cauliflower one layer on an oven tray lined with baking paper. Roast at preheated oven of 200°C (392°F) for 30 minutes, or until the cauliflower starts to brown slightly at the edges and the curry leaves are crisp.
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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.