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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

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

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.

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