This was inspired by my complete aversion to standing at the stove today. Instead of 15-20 minutes at the stove, it’s maybe 3 minutes.
I short cut one of my mother-in-law’s recipes. All the flavor is in the oil, so don’t skimp. The only thing I used a light hand on was the pixie dust sprinkling of cayenne pepper.
I used a little curry powder from Trader Joe’s, but you can substitute any curry powder or garam masala that you like.
This is full of nutritional win: turmeric and ginger are natural anti-inflammatories, but your body needs the good fats to utilize the curcumin in the turmeric and curry powder. Cauliflower is a good source of vitamin C and dietary sulfur.
Roasted Curried Cauliflower
1 head of cauliflower, cleaned, broken into florets
1/3 c. cooking fat of choice–coconut oil, ghee, Spectrum shortening, or olive oil
1/2 tsp brown mustard seeds
1/4 tsp asofetida
1/4 tsp cayenne or chili powder
1/2 tsp turmeric powder
1/2 tsp curry powder or garam masala
1 clove garlic, minced
2 tsp grated ginger
Salt and pepper to taste
2 Tbsp fresh cilantro, chopped
1/2 fresh lime
Preheat oven to 400 and prep a roasting pan. I use a foil lined and greased jelly roll/cookie sheet.
Heat oil over medium heat in saucepan or small skillet
Add mustard seeds
After the first mustard seeds pop, add the remaining spices, the ginger and the garlic. Cook for 1-2 minutes. Be careful not to burn the garlic and ginger
In a large bowl, add spiced oil to cauliflower florets. Mix well to coat. Add salt and pepper to taste.
Spread cauliflower on prepped pan.
Roast for 15-20 minutes, until there is some caramelization on cauliflower.
Finish with garnish of cilantro and a squeeze of fresh lime.
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