Why I chose this recipe:
In August when we were enjoying some quality time Vermont, we stopped into the Woodstock Farmers’ Market. Not only do they have amazing produce, fresh seafood, and delicious meats, they also have a deli and prepared foods. One item that caught my eye was the cauliflower with vegetables and curry. I am always looking for delicious recipes for cauliflower. My family will loudly verbalize their displeasure if I try to serve the cauliflower plain. (However, as you can see from all my recipes on this blog, plain is not in my vocabulary.). Unfortunately, I only ordered a small container. To my dismay, it was devoured by the time we were just one short mile away from the market by my family. Clearly, this was a sign. If my family liked this side dish THAT much, I must try to recreate it in my own kitchen.
The family seemed to love the crunch of the roasted cauliflower combined with the richness of the curry. Fortunately, I too was able to get enough of a bite to get a sense of the flavors to experiment at home. After a few delicious attempts at pleasing my family’s palettes, we decided this recipe was worth sharing with you all. I added the sweet red and orange peppers to add another depth of flavor along with garlic, since almost everything savory is better with garlic, in my opinion.
So as Fall slowly advances into our lives, grab two heads of cauliflower and treat the family to a full-flavored side-dish that goes well with almost any entree and you will see how easy it is to with an under-appreciated vegetable, cauliflower.
Ingredients
2 heads of cauliflower
1 red pepper, diced
1 orange pepper, diced
1 red onion, diced
2 garlic cloves, minced
2/3 cup extra virgin olive oil
3 Tbsp curry powder
2 tsp kosher salt
Directions
Preheat oven to 400 degrees.
Spray two cookie sheets with cooking spray.
Cut two heads of cauliflower into golf ball size heads.
Scatter on cookie sheets and drizzle with 1/3 cup extra virgin olive oil.
Roast for 20 mins.
While cauliflower is roasting, heat large sauté pan on medium-high.
Add 1/3 cup extra virgin olive oil and saute red onion and peppers for 2 minutes.
Reduce heat to medium and add garlic, curry powder and salt.
Saute for 4 minutes.
When cauliflower is done, remove from oven and transfer to a large serving bowl.
Pour curry mixture over cauliflower, toss and serve.