Leif is the resident chef in our household. He made an amazing curried cauliflower the other day and I have to share the recipe:
2 heads of fresh cauliflower
2 TB sweet yellow curry
2 TB olive oil
Take two heads fresh cauliflower cut into one-inch cubes. Spread out flat onto a large baking sheet. Sprinkle with 1 TB sweet yellow curry. Sprinkle with 1 TB olive oil. Bake at 425 for 30 minutes. Then flip cauliflower and sprinkle with 1 TB yellow curry and 1 TB olive oil. Bake 20-30 minutes until barely turning brown. Serves 2-3 people. Optional: sprinkle with salt.
A few notes: Cauliflower shrinks a ton when roasted. We’ll eat this as a main course some nights. Enjoy!
For left over curried cauliflower, try using these recipes (confession–we never tried them; we never have leftovers!): curried cauliflowers with chick peas and tomatoes and curried cauliflower fritters.
