Exactly how many days into the new year can we go and still wish one another Happy New Year? Let’s make today the cut-off day.
I’ve been away since last year, house and dog sitting. While I was away, I was cooking in a different kitchen, which presents a challenge. Will there be similar utensils to the ones I’m used to? Does this kitchen have the ingredients I need? Will I be able to find them? If I can’t, will I be able to improvise and still make something tasty to eat?
I fell back on this favourite way to eat cauliflower until I got comfortable in the kitchen – roasted. But this time, with the addition of curry flavours for a twist. I like the way the cauliflower tastes when it’s roasted… caramelized and sort of nutty with the edges almost burnt. Yum.
Get a cauliflower.
And some onions.
Chop the cauliflower into florets and slice the onions into long pieces.
Add the olive oil.
Grind some salt and pepper into the mix.
Add curry powder and cumin.
And some chopped garlic.
Toss all the ingredients so everything is coated in the oil and seasonings.
Get the cauliflower onto sheet pans, then roast!
Out of the oven.
Roasted Curried Cauliflower.
Roasted Curried Cauliflower
Serves 4 as a side dish
1 head of cauliflower, cut into flowerets
1 onion, sliced into wedges from top to stem
2 tsp. curry powder
1 tsp. cumin
2 cloves of garlic, peeled and coarsely minced
Salt and freshly ground pepper
Preheat the oven to 400°. Prepare the cauliflower and onion and place in a large bowl. Pour over the olive oil, add the salt, pepper, curry powder, cumin and minced garlic and toss to coat the vegetables with he oil and seasoning.
Transfer the mixture to single layer on 2 sheet pans and roast in the oven for 20 minutes. The edges of the cauliflower and onions should be brown and crispy.