Plain roasted cauliflower is plenty delicious, but jazzing it up with a little spice makes a good thing even better. Curry powder -- usually made with a blend of cumin, turmeric, mustard, ginger, coriander, saffron, and other spices -- tends to be warming but not painfully hot, so it's a nice entry-level blend if you're feeding kids or those wary of spicy foods. It's easy to find in the spice aisle of most supermarkets, and you can't beat the simplicity of using a prepared blend. Prefer to DIY? Thai Food Expert Darlene Schmidt offers this Easy Curry Powder recipe; it can be customized to meet your preferred level of heat or to hew closer to an Indian curry blend.
Recipe Tips: This basic recipe is a great template for experimenting with your favorite spice blends. Try ras el hanout, garam masala, or baharat. (If you're using a prepared spice blend that contains salt, such as Old Bay, skip that extra pinch of salt!)
Trying to entice your kids to eat more veggies? Try breaking the florets into small, bite-sized pieces, and dub the dish "cauliflower popcorn." To make things fun, pour the cauliflower into a bowl, and let the kids eat with their hands. Offer the "popcorn" as a snack, or at the start of a meal -- studies have shown that kids eat more veggies when they are hungry. Remember that smaller florets will take less time to cook (usually about 10 to 15 minutes), so keep an eye on them. (And don't pretend it's regular popcorn -- kids deserve to know what they're eating, and know when they're being duped!)
- 1 large head of cauliflower
- 2 tablespoons extra virgin olive oil
- 1 to 2 teaspoons curry powder
- Generous pinch of kosher salt or sea salt (optional)
1. Preheat the oven to 425° F (220° C). Line a large rimmed baking sheet with parchment paper (the parchment makes cleanup a little easier, though you can skip it if you'd prefer).
2. Clean and core the cauliflower, then cut or break the head into small or medium florets (try to keep the florets similarly-sized to promote even cooking). Place the cauliflower on the baking sheet, drizzle with the olive oil, and sprinkle with the curry powder.
Start with 1 teaspoon of curry and add more if you have a very large head of cauliflower or prefer more flavor intensity. Toss to coat with clean hands. Sprinkle with a generous pinch of salt and toss again.
3. Roast the cauliflower in the preheated oven, turning a few times during cooking, until the florets are tender and begin to caramelize, about 20 to 30 minutes, depending on the size of the florets. Enjoy!