curry roasted cauliflower
I have a confession; I am a sucker for pretty packaging. Too often I buy that bottle of wine with an illustration of a Tuscan sunset, or jar of preserves because I like the label. But then the contents are disappointing. It’s almost as if the company had to compensate for the lack-luster product, with a catchy label. I have been trying to mend my ways.
It was with this in mind when I saw a pretty-faced new line of products in the spice section at the health food store. After a closer inspection, I discovered these stainless tins, with slick brightly colored labels, were a line of locally blended spices from right here in Vermont. The company’s name is the Teeny Tiny Spice Company of Vermont. I told myself it was okay to give into the teeny tiny voice that was saying “put us in your cart” because they were a local product. Plus, they were so cute…
In the market for curry, I opted for the Afghani Spice, the British Curry and the Vindaloo. According to the owner, the Afghani Spice blend is a good one for those who can’t handle the heat of curry but love the classic flavors. The labels have a handy scale of 1 to 5 peppers for spiciness. The Vindaloo and British Curry each earned a 2 out of 5.
Lucky for me, these tins are cute, but their contents are even better. Not only are they certified organic, but they are really fresh. I also love that they feature Vermont maple sugar and Himalayan pink salt where they could have scrimped. First I used the Afghani spice in place of curry powder in this recipe for Lion’s Head Meatballs. Which, by the way, is one of my absolute favorite EatingWell recipes of all time. I also made some simple lentil and kale soup. Delish!
Then I made two batches of curry roasted cauliflower. The first batch I used the Afghani Spice and my two daughters loved it. They each had two servings! Then I made a second batch (for scientific purposes) with the more fiery Vindaloo. Both versions were amazing. I didn’t add a ton of either spice, only 1 ½ teaspoons, because I didn’t want to overpower the sweet nuttiness of the cauliflower. If you prefer a more intense curry, feel free to up the amount of curry powder. Oh, and by the way, this recipe will work with regular curry powder too.
Active Time: 10 minutes
Total Time: 30 minutes
Makes: 4 servings
Serving Size: 1 cup
- 1 head of cauliflower, about 2 pounds
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1 ½ teaspoons curry powder
- 1 teaspoon kosher salt
- 2 teaspoons lemon juice
- 1 tablespoon chopped cilantro, or to taste
- Preheat oven to 425 degrees F.
- Remove outer leaves from the cauliflower. Cut it in half and cut out and discard the core. Cut the cauliflower into bite-sized pieces. Toss the cauliflower in a large bowl with the olive oil to coat. Sprinkle on curry powder and salt and toss to coat. Spread out in an even layer on a large rimmed baking sheet and transfer to the oven.
- Roast the cauliflower until the bottom is beginning to brown, about 10 minutes. Turn over and continue roasting until tender, 5 to 7 minutes more. Return to the bowl and toss with lemon juice and cilantro.
Here are more curry recipes to try: