Curried Cauliflower
It’s September and I don’t know about you but I don’t need to look much further than my local grocery store for inspiration for dinner. A note about cauliflower; I don’t usually like it! I find the fumes that come off it when it’s cooking to be noxious but I digress! This recipe is ridiculously easy and it’s so delicious that I’ve found a way to eat cauliflower (besides in a soup); I don’t like not liking a vegetable, especially one with the healthy benefits of cauliflower. Cauliflower is high in many of the vitamin B’s, it’s high in vitamin C, it’s high in omega 3’s, it has anti-carcinogenic properties and anti-inflammatory properties as well. Then you consider the health benefits of curry (it helps control cholesterol, it’s anti-inflammatory and helps prevent cancer as well. There have been studies that have linked turmeric, a spice in curry, to the prevention of Alzheimer’s disease). Not to mention the health benefits of olive oil… We should all eat this dish every day!
Serves 6
3 tbsp extra virgin olive oil
3 tbsp white wine vinegar
1 tsp curry powder
½ tsp salt
¼ tsp pepper
1 small head of cauliflower, broken up into florets and cleaned
5 Cloves garlic, smashed
10 basil leaves, coarsely chopped
– Preheat your oven to 425.
– In a large bowl, mix together the olive oil, white wine vinegar, the curry powder, salt and pepper.
– Mix in the cauliflower florets and the garlic.
– Make sure everything is evenly coated.
– Pour the contents of the bowl onto a baking sheet in an even layer.
– Bake for 30-35 minutes until the cauliflower pieces are browned and slightly charred, shaking the pan a couple of times to ensure the cauliflower and garlic aren’t burning.
– When it’s cooked, taste and adjust seasoning.
– Top the vegetables with basil just before serving.
Notes:
1. I like the sweetness of the basil with the curry here but feel free to top with fresh Italian parsley or cilantro.
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