1 head cauliflower
mix of curry spices: curry, turmeric, coriander, cumin, hot paprika
salt and pepper
Preheat the oven to 450 degrees.
Foil a baking pan. Break up cauliflower into individual florets and lay out on the pan.
Drizzle cauliflower with olive oil.
Choose your preferred mix of curry spices from what you have available and grind coriander and cumin seeds with a mortar and pestle (or cup and can of beans), as/if needed. I like to lightly sprinkle my cauliflower with curry powder, turmeric, coriander, cumin and just a tiny dash of paprika.
Use your hands to mix all the florets and spices and olive oil together well and good. S&P.
Put the pan into the oven and roast for a half hour.
Check back every ten minutes or so to take the pan out briefly for a quick stir-and-return. If you like your cauliflower super crispy, feel free to keep the pan in for a few extra minutes- maybe try the broiler to finish them off?
Enjoy these as a snack, side- or blend all the cauliflower with water or broth for a flavorful soup! Here below is the cauliflower as a side with my (soon to come!) Hurricane Tuna & Macaroni Lemon Medley!
AND don’t forget this fab curried cauliflower can make awesome leftovers! Here’s a lunchtime bento box featuring the leftovers from the above dinner PLUS caramelized brussel sprouts, sea-salted cucumber slices and a couple Oreos for dessert!