Title: Roasted Cauliflower
Categories: Indian
Yield: 4 Servings
1 lg Cauliflower; (or several
-small ones, about 2 lb)
Curry powder
Olive oil
Kosher or sea salt
Preheat oven to 500 degrees F. Break cauliflower into medium-small
florets and place into large bowl or baking pan. Be sure the pieces
are as evenly sized as possible, or they will cook unevenly. The
smaller you make the pieces, the quicker they will cook and the more
caramelized they will become, which I consider a good thing.
Drizzle cauliflower pieces generously with olive oil and season well
with salt and curry powder. Distribute evenly in a single layer at
the bottom of a baking pan. If necessary, use a second baking pan to
be sure the pieces aren't too crowded.
Cover the pans with foil and place into the oven. Roast, covered for
10-15 minutes. The cauliflower should be slightly soft and start
looking translucent. If not replace foil and cook another 5 minutes.
When the cauliflower has finished steaming, remove the foil and toss
with tongs. Continue to roast, stirring every 8-10 minutes until the
tips of the cauliflower begin to brown and become crisp as pictured.
Approximately 30-35 minutes.
Adjust salt to taste (you will probably need another sprinkle) and
serve.
