Curried Cauliflower
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!
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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.
Curried Cauliflower Recipe
Be careful when handling turmeric as it is staining. Use stain-proof cookware and utensils.
Ingredients:
- 400 grams cauliflower florets cut uniformly
(A) Seasonings
- 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
Directions:
- 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.