This roasted curried cauliflower from chef Suzanne Goin is easy to make with cauliflower, onion, curry, and paprika. It’s like having a restaurant-style side dish that’s easy to make at home.
What Wine To Sip Alongside
Curry and cauliflower. Each in its own right can be tricky to pair with wine. But together?! Fortunately chef Suzanne Goin was kind enough to share her insights on what to sip with this heavily spiced yet surprisingly nuanced roasted curried cauliflower dish. “I always like pairing it with Cabernet Franc—either a light-bodied version from the Napa Valley or in the form of Chinon from the Loire,” says Goin. “Cabernet Franc is fresh and bright, with brambly fruit and dark savory elements that partner nicely with the curry and spice, as well as an inherent pleasant green vegetal quality that works really well with cruciferous vegetables. The key is to choose a wine that is not overly concentrated or high in alcohol, so as to avoid overpowering the cauliflower, as well as to keep the spiciness of the recipe in check.” Noted.
Roasted Curried Cauliflower
- Quick Glance
- 35 M
- 1 H
- Serves 4 to 6
Special Equipment: Mortar and pestle or spice grinder
Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper or aluminum foil.
Toast the coriander and cumin seeds in a small skillet over medium-low heat just until the seeds release their aroma and are lightly browned, no more than a minute or two. Keep a careful watch on them so they don’t scorch. Transfer the seeds to a small plate and let cool.
Using a mortar and pestle, pound the cooled coriander and cumin seeds until they’re coarsely ground.
Combine the ground coriander and cumin with the curry, paprika, salt, and a few grindings of black pepper in a small bowl.
Place the cauliflower florets and onion in a large bowl and pour the olive oil and melted butter over the top. Sprinkle the spice mixture over the cauliflower and toss to coat. Add the vinegar and toss again.
Place the cauliflower mixture in a single layer on a rimmed baking sheet. Roast the cauliflower, stirring every 8 minutes or so, until it’s tender and nicely caramelized, 25 to 45 minutes total, depending on the size of your florets.
Scatter the cilantro over the cauliflower, toss with a large spoon, and season with salt and pepper to taste. Serve hot or at room temperature.
*What Kind Of Paprika Should I Use?
The original recipe calls for “bittersweet paprika,” although to be honest, we’ve not seen that anywhere. Despite the fact that at least some our staff consider ourselves experts on the topic of paprika!). Hungarian paprika works swell in its place. Or for more depth of flavor, try a mix of Hungarian and smoked paprika.
Recipe Testers' Reviews
First off, I'm a HUGE fan of Suzanne Goin. While I've never had the pleasure of eating at A.O.C., I've been to Lucques a few times to enjoy her famous Sunday night suppers. If you get a chance to visit, do it! But back to the cauliflower. I love this recipe so much. It's amazingly simple yet deliciously flavorful and satisfying.
The ingredients were pretty easy to find, yet I had never seen bittersweet paprika before. So in place of that I used Hungarian half sharp paprika. While I'm not sure of the difference, I will say that the half sharp has a very strong smell, like paprika amplified, if that makes sense. I used what I felt was a medium cauliflower. I love onion and these thick wedges turned out so sweet and caramelized.
We tried eating these hot, room temperature, and cold. My favorite was at room temperature, as the flavors seemed to open up at around room temperature. The cauliflower had an amazing flavor, texture, and fragrance. Next time, I won't forget the wine!
This roasted curried cauliflower uses a fabulous little flavor combination perfectly suited for cauliflower. I loved the addition of red wine vinegar. I roast vegetables at least weekly, but have never though to use vinegar in my seasoning.
I simply used my generic paprika, which worked beautifully, though a smokier flavor would have been nice, too. I toasted the cumin and coriander seeds in my little cast iron pan. Such a nice aroma wafted from that pan—I wish there was a cumin and coriander incense on the shelves at Williams-Sonoma.
After 35 minutes, everything was nicely roasted with crisp edges. We ate the cauliflower hot, right out of the oven, and the 2 of us could have finished the whole batch right there. Instead, we exercised restraint and used the leftovers to make cauliflower tacos. We found that a dollop of plain Greek yogurt to be a perfect garnish for this dish. It probably yielded about 4 hearty side-dish portions.