This past month, I’ve only been able to handle cooking if it is super-duper easy. My current go-to side dish is this roasted curried cauliflower, a riff on a favorite from A.O.C. restaurant in Los Angeles. I serve this alongside brown rice and chicken cooked in an Indian Life Tikka Masala simmer sauce from Whole Foods. (I prefer the Indian Life brand to Seeds of Change.)
The simmer sauce is a far cry from the sublime (and involved) Chicken Tikka Masala I loved making pre-pregnancy, and someday I’ll hopefully have enough energy to return to cooking good Indian, but in the meantime, at 9 months pregnant, opening a jar is fine by me.
But back to the cauliflower. I promise you this dish will be a grand slam at the dinner table. There is so much flavor and comfort, which seems particularly surprising given how easy it is to make. Let me know what you think!
Roasted Curried Cauliflower
1 head cauliflower florets (preferably orange cauliflower if you can find it)
1 medium yellow onion, quartered
3 teaspoons curry powder
3 teaspoons smoked Spanish paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 1/2 teaspoons salt (or to taste)
1/2 cup olive oil
1/4 cup white wine vinegar
Preheat oven to 450°F. Place cauliflower florets and onion in large roasting pan. In a bowl, whisk together spices, salt, oil and vinegar. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer in pan.
Roast vegetables until tender, stirring occasionally, about 35 minutes. Serve.