Wednesday, February 17, 2016

Roasted Curry Cauliflower

My favorite cookbook isn’t really a “cook book” at all! The Flavor Bible is actually a culinary guide. For example, I receive coupons to try new and different spices from the nationally known spice purveyor, Penzey’s. I recently received a coupon for their new curry. Since curry isn’t a spice I have experience with, I turned to The Flavor Bible to learn about the flavor profile. Once I understood what I would be working with, my first thought was to select a vegetable that would benefit from the flavor of the curry, but not compete with the unique elements of the spice. In the winter months, I really enjoy roasting vegetables and in this case cauliflower was the perfect choice. The results were amazing! The Flavor Bible should be in everyone’s cooking library. It is the perfect resource for cooks who like to use their imagination in the kitchen!

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.

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