Curried Roasted Cauliflower
Cauliflower (and its leafy lookalike, broccoli) is one of the first vegetables to become harvest-ready each year, making it a great choice for your kitchen as we head into the warmer months. The wonderful thing about this vegetable is its sturdiness, which makes it versatile enough to prepare any number of ways. Alter it to match your meal’s flavor profile: buffalo sauce, Indian spices, and zesty lemon can all help elevate cauliflower to the next level. We recommend starting with this recipe for Curried Roasted Cauliflower, and letting your imagination run wild from there.
2 tablespoons peanut oil
2 teaspoons yellow or black mustard seeds
2 teaspoons sugar
2 teaspoons grated fresh ginger
1 ½ teaspoons ground turmeric
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon salt
¼ teaspoon crushed red pepper
1 medium head cauliflower, cored and cut into florets
2 small bunches baby carrots with tops, tops trimmed
2 tablespoons chopped fresh cilantro
1 lime, cut into 8 wedges
Preheat oven to 425°F (220°C). Line a 15×10×1-inch (38×25×2.5-cm) baking pan with foil; set aside. In a large bowl stir together the first nine ingredients (through red pepper).
Add cauliflower and carrots to bowl; toss to coat. Transfer to prepared baking pan. Roast 30 minutes or until tender and vegetables begin to brown on edges, stirring twice.
Transfer to a serving dish. Sprinkle with cilantro. Serve with lime wedges.