Just like Christine was craving Mexican Food last week, sometimes you need something spicy and ethnic to get your taste buds dancing. Jazz up some cauliflower with Indian spices and get your fix. It’s not only easy, but it will keep you from ordering take-out and surrendering to the craving. You can have your curry and eat it too! It’s great to pair this cauliflower dish with the gracious pantry’s chicken masala and she even has a clean naan recipe if you really want a feast!
Roasted Curried Cauliflower: from food52.com
- 1 medium cauliflower (about 2 pounds), cut into florets
- 1 white onion, large dice
- 1 1/2 cup chickpeas (1 can, drained and rinsed)
- 2/3 cups olive oil
- 1/4 cup red wine vinegar
- 1 1/2 teaspoon double-concentrated tomato paste
- 1/2 teaspoon kosher salt
- 2 teaspoons curry powder
- 1/2 teaspoon smoked paprika
- 1 pinch cayenne
- 1/3 cup cilantro leaves, chopped
1.Preheat oven to 400°F.
2.Put cauliflower florets, onion and chickpeas in large bowl.
3.In a separate bowl, whisk together oil, vinegar, tomato paste, curry powder, paprika, cayenne, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in a single layer onto a sheet pan.
4.Roast vegetables until tender and roasty-toasty, stirring occasionally, about 45 minutes.
Taste vegetables and add salt if needed. Mix in fresh cilantro and serve.