Roasted Cauliflower

This is one of those surprise recipes that really packs a lot of flavor.

If you can’t find tamarind paste, you can omit, but it really adds a great dimension to recipes. Look in Asian markets for pure tamarind with no added chemicals. Of course and as always, double the recipe and make a terrific soup with the extra head of cauliflower simply by adding a handful of cilantro and 4 cups of stock.

  • 2 cloves of garlic
  • 1 inch of ginger
  • 2 tsp. curry powder
  • 1 ½ tsp. coriander seeds
  • 1 ½ tsp. mustard seeds
  • 1 tsp. chili flakes
  • 1 tsp. tamarind paste (optional)
  • 1 tsp. lime juice
  • 1 tsp. maple syrup
  • 3 Tbs. olive oil
  • 1 medium cauliflower, broken into 1 ½ inch pieces

Preheat oven to 350˚. Place all the ingredients except the cauliflower in a food processor and blend until smooth.

In a bowl, pour the spice mixture over the cauliflower and toss with you hands to coat well and  distribute over the florets .

Spread the cauliflower evenly over a sheet pan and roast for 20-25 minutes.

Photo courtesy liz west

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