I found this recipe while seeking to re-create my favorite cauliflower dish served at Mediterranean delis. This dish can be made up to two hours ahead. From epicurious.com.
This recipe originally appeared in a 2013 story, “Convert yourself; become crazy for cauliflower.”
12 cups cauliflower florets (from about 4 pounds cauliflower)
1 large onion, peeled, quartered
1 teaspoon coriander seeds
1 teaspoon cumin seeds
3/4 cup olive oil
1/2 cup red wine vinegar
3 1/2 teaspoons curry powder
1 tablespoon paprika or Hungarian hot paprika
1 3/4 teaspoons salt
Freshly ground black pepper
1/4 cup chopped fresh cilantro
HEAT oven to 450 degrees. Place cauliflower florets in large roasting pan or rimmed cookie sheet. Pull apart onion quarters into separate layers; add to cauliflower. Stir coriander seeds and cumin seeds in small skillet over medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle. Place seeds in medium bowl. Whisk in oil, vinegar, curry powder, paprika and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle with pepper.
ROAST vegetables until tender, stirring occasionally, about 35 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450-degree oven for 10 minutes, if desired.)
SPRINKLE with fresh cilantro. Serve warm or at room temperature.
Yield: 6-8 servings
[gpp_icon type=”summary”] Roasted Curried Cauliflower printable recipe