This recipe was just one of the hits from yesterday’s Thanksgiving feast. Since several family members have asked for the recipe, here goes.
1 head cauliflower, cut into medium florets
1/4 cup olive oil
1 tsp ground coriander
1 tsp fennel seeds
1/2 tsp ground cumin
1 tsp curry powder
1/2 tsp salt
Preheat the oven to 450 degrees. In a large bowl mix the dry spices and then mix in the olive oil. Toss in the florets, until they are evenly coated in the spicy oil mix. Spread the cauliflower (single layer) out in a large roasting pan. Roast about 45 minutes, or until tender and nicely browned.
Roasted Curry Cauliflower
The cauliflower was soooo good that I think I’ll make some tonight! Thanks for the recipe!
And THANK YOU for the yummy photo. Ladies and gentleman, this cauliflower photo was snapped by the fab Berkeley photographer Shoey Sindel.
Okay. Now I’m replying to my own comments. I think that’s a sign of a serious mental disorder, but I wanted to tell you that I wrote up a few of our post-Thanksgiving mishaps here. While I was melting down, you had said “But this will make a great blog post!” I left out a few details, no need to “tell all.”