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roasted cauliflower

Cauliflower is becoming one of our favorite veggies. The trick has been to extend the basic flavor. Usually, you’ve had steamed cauliflower and, I think, at best that result could be described as distinctive, but not something you’d crave every day. Well, if you change technique and add some accenting flavor, wonders can occur.

Instead of steaming, try roasting. Roasting the cauliflower until it caramelizes turns starch into sugar. Starch versus sugar? Easy choice. Add in a hint of curry and you have this wonderful side dish.

And, there’s a side benefit to this side dish. The leftover cauliflower can be converted into a delicious dip — more on that later this week.

Curry Roasted Cauliflower

Yield: 6 servings


  • 1 medium head cauliflower [2 pounds] cut into 1 ½-inch florets
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon coarsely ground black pepper
  • 2 tablespoons chopped fresh cilantro
  • 1 garlic clove, finely chopped
  • 1 teaspoon curry powder


Preheat the oven to 450°F. In a jelly-roll pan, toss the cauliflower, oil, salt and pepper until evenly coated. Roast until the cauliflower is tender, about 20 minutes, stirring halfway through roasting.

In a small cup, combine the cilantro, garlic, and curry powder. Sprinkle over the cauliflower and stir to mix evenly. Roast 3 minutes longer. Spoon into a serving dish.


Feel free to add more pepper or curry powder to heat up this dish. When you serve it, accompanying slices of lime or lemon can be used for one last flavor spike.

Source: The Good Housekeeping Cookbook, 125th Anniversary Addition