Monday, April 13, 2009

Roasted Curry Cauliflower

I can't eat broccoli every day, as recommended by those who wrote the SuperFoodsRX book, so am glad they have those "sidekicks" foods. Otherwise, I'd be bored quickly.

I love this side dish because it smells so good when cooking! I've made a meal out of it by serving it on a bed of brown rice.

12 cups cauliflower florets (from about 4 pounds cauliflower)
1 large onion, peeled, quartered
1 teaspoon ground coriander
1 teaspoon ground cumin seeds
3/4 cup olive oil
1/2 cup red wine vinegar
3 1/2 teaspoons curry powder
1 tablespoon Hungarian hot paprika
1 3/4 teaspoons salt

1/4 cup chopped fresh cilantro

Preheat oven to 450°F. Place cauliflower florets in large roasting pan. Pull apart onion quarters into separate layers; add to cauliflower.

Whisk remaining ingredients except for cilantro. Coat the cauliflower and onion in the dressing. Then spread in single layer onto a cookie sheet. Bake for 35 minutes.

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