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Cauliflower Roasted with Curry Recipe

   
 

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     Cauliflower Roasted with Curry

Category   Salads - Soups - Sidedishes
Sub Category   None
Preptime   40 minutes

Ingredients
cauliflower - 12 cups florets (about 4 pound cauliflower)
onion - 1 large peeled and quartered
corrander - 1 tsp seeds
cumin - 1 tsp seeds
olive oil - 3/4 cup
red wine vinegar - 1/2 cup
curry powder - 3 1/2 tsp
Paprika - 1 tblsp Hungarian
salt - 1 3/4 tsp
 
cilantro - 1/4 cup chopped fresh

Instructions
Preheat oven to 450F. Place cauliflower florets in large roasting pan. 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 450F oven 10 minutes, if desired.)
Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.


Originally Submitted
8/17/2013





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