Roasted Cauliflower

February 13, 2012

We cross-country skiied and ate Indian food this weekend. Here is the evidence. Recipe included!

Before roasting:

After roasting:

Mmmmmm... crispy, curried goodness!

Roasted Curry Cauliflower 
~Courtesy of Epicurious

  • 12 cups cauliflower florets (from about 1 and a half heads cauliflower)
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin 
  • 3/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 3 1/2 teaspoons curry powder
  • 1 tablespoon Hungarian hot paprika
  • 1 3/4 teaspoons salt

  • Preheat oven to 450°F. Place cauliflower florets in large bowl.

    Whisk oil, vinegar, and all spices. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer on a baking sheet. 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 450°F oven 10 minutes, if desired.)

    Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.

    I burned a lot of calories before I ate this! The proof is in the pictures... even though they're blurry iphone photos!

    Me having fun with friends:

    Me burning calories! I'm really efficient at it, as you can see!: 

    Have a great week!

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