Roasted Curry Cauliflower
by Susan Ritchie-Hubbard
Serves 4-6
1/4 cup good quality olive oil
2 1/2 teaspoons curry powder (I used “The Now Curry” from Penzey’s)
1 teaspoon honey
1 teaspoon light brown sugar
1 1/2 teaspoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 medium head cauliflower, cut into florets
2 Tablespoons toasted pine nuts
Put the first 7 ingredients in a small bowl. Whisk to mix completely. Place the cauliflower florets in a large bowl. Slowly add the curry mixture, tossing the cauliflower to coat all the florets. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
Preheat the oven to 475°F. Spread the cauliflower florets in a single layer on a rimmed baking sheet. Roast for 25-30 minutes until the florets are fork tender and golden brown. In the meantime, toast the pine nuts in a non stick skillet over medium heat until they are fragrant and lightly browned. Sprinkle the pine nuts over the roasted cauliflower and serve immediately.
2 1/2 teaspoons curry powder (I used “The Now Curry” from Penzey’s)
1 teaspoon honey
1 teaspoon light brown sugar
1 1/2 teaspoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 medium head cauliflower, cut into florets
2 Tablespoons toasted pine nuts
Put the first 7 ingredients in a small bowl. Whisk to mix completely. Place the cauliflower florets in a large bowl. Slowly add the curry mixture, tossing the cauliflower to coat all the florets. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
Preheat the oven to 475°F. Spread the cauliflower florets in a single layer on a rimmed baking sheet. Roast for 25-30 minutes until the florets are fork tender and golden brown. In the meantime, toast the pine nuts in a non stick skillet over medium heat until they are fragrant and lightly browned. Sprinkle the pine nuts over the roasted cauliflower and serve immediately.
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