Curry Roasted Cauliflower

KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > pages > recipe-book > curry-roasted-cauliflower.html

Curry Roasted Cauliflower

/pages/recipe-book/curry-roasted-cauliflower.html

You are viewing revision f080cf73 from 2019-09-23 10:49:05 -0600 (specified "2019-09-23 10:49:05 -0600"). See current version and other versions

Links are to the current pages which may not exist or have changed. ID-based links may not work. Internal links have ^[@rev] links to this revision or add ?rev=f080cf73 to a URL. See the help page for more information.

From the 2011-02-25^[@rev] page.

Curried Cauliflower

(Based on Summer Tomato)

Ingredients:

1 large cauliflower (or several small ones), ~2 lbs
Curry powder (or whatever seasoning)
Salt to taste
Olive oil

Directions

Heat oven to 500 degrees.

Cut/break cauliflower into medium sized pieces. Uniformity is good.

Toss in a bowl with olive oil, salt, and seasoning of your choice. Go by eye and to taste. You do not need much oil.

Line a baking sheet with aluminum foil. Put cauliflower on the sheet. Use a second one if needed to avoid over-crowding the pan (or don't but it won't get as crispy). A single layer is best.

Cover with foil and roast (steam) for about 10-15 minutes. Remove cover and continue to roast. Toss/stir every 10-15 minutes until pieces are starting to brown and become crispy. About 30-50 minutes

Updates:

2016-01-08: Rewritten to better reflect how I do it

This page was converted from Wordpress with a custom script by Justin Winokur. Most links and images should still work. However, if any links are broken, see the HTML (or Markdown) source to try to deduce the intended destination.

Original WP Post ID: 6675

Original WP Pub Date: 2013-09-19_134648