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A bowl of roasted curried cauliflower mixed with onions and topped with cilantro.
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5 / 5 votes

Roasted Curried Cauliflower

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.
Prep Time35 minutes
Cook Time25 minutes
Total Time1 hour
Course: Sides
Cuisine: American
Servings: 4 to 6 servings
Calories: 130

Equipment

  • Mortar and pestle or spice grinder

Ingredients

  • 1/4 teaspoon whole coriander seeds
  • 1/4 teaspoon whole cumin seeds
  • 1 teaspoon curry powder
  • 1 1/2 teaspoons paprika*
  • 1 teaspoon kosher salt and freshly ground black pepper, or more to taste
  • 1 medium to largish head cauliflower, cored and cut into florets (ideally about 8 cups of 1- to 2-inch [25 to 50 mm] florets)
  • 1 medium yellow onion, peeled, cored, and cut into sixths
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons (1 oz) unsalted butter, melted
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon chopped cilantro
US - Metric

Instructions

  • 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.

Notes

*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.

Nutrition

Serving: 1portion | Calories: 130kcal | Carbohydrates: 3g | Protein: 1g | Fat: 13g | Saturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 585mg | Fiber: 1g | Sugar: 1g