11/19/13

roasted cauliflower with curry and red vinegar

roasted cauliflower with curry and vinegar

Posting a recipe for this dish feels like cheating. It's not really complicated. You probably have most ingredients on hand. Cooks in no time. Lots of flavor. Vegetarian. Could be vegan if you substituted the butter. Hell, I am pretty damn sure it's even gluten free. It's supposed to be a side dish but served over some rice or any other grain, maybe add an egg and you have a light but filling supper.
                     
Not to get all poetic on you or anything but this dish is the equivalent of waking up from a nap on a cold rainy day. You know that feeling? All cozy and warm under the covers? Relaxed, happy, and well rested? Satisfied?

Seriously, that's this dish.

roasted cauliflower with curry and red vinegar
the a.o.c. cookbook by suzanne goin
printable recipe

(Side note: This recipe, as posted, fed 3 people as a main course. We were all very sad that there wasn't any leftovers for the next day.)

1/4 teaspoon of coriander seeds
1/4 teaspoon cumin seeds
1 teaspoon curry powder
1 1/2 teaspoons smoked paprika
1 medium head cauliflower, cored and cut into florets
1 small yellow onion, peeled, cored, and cut into sixths
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, melted
1 1/2 tablespoons red-wine vinegar
1 tablespoon chopped cilantro
salt and pepper

Preheat oven to 450 degrees.

Toast the coriander seeds in a small pan for a few minutes, until the seeds release their aroma and are lightly browned. Repeat with the cumin seeds. Using a mortar and pestle, pound coarsely.

In the warm pan that you used to toast the seeds (take pan off heat), add the coarsely ground coriander and cumin seeds, curry, paprika, 1/2 teaspoon salt, and pepper. Stir together to combine. This helps bring out the flavor of the spices.

Place the cauliflower and onion in a large mixing bowl. Pour the olive oil and melted butter over the top of the cauliflower. Sprinkle the spice mixture over the cauliflower and onions, toss well to coat the vegetables completely in the oil, butter, and spices. Add vinegar and toss again.

Place the cauliflower in a single layer on a baking sheet. Roast for about 30 minutes, stirring every 8 minutes or so, until the cauliflower is tender and nicely caramelized. Scatter the cilantro over the cauliflower, toss with a large spoon, and taste for seasoning.

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