Monday, March 24, 2014

Curry Roasted Cauliflower

My childhood memories of cauliflower are one of two things: raw florets dredged in dill dip from
a Tupperware veggie tray, or steamed with cheese sauce on top.  To some, these are fond memories, and to others, the reason for a hatred of the vegetable.  I happen to really like cauliflower, but then again, I also like brussels sprouts, cabbage, and rutabaga.

If you haven't tried roasted cauliflower yet, today is the day.  Roasting it at a high heat caramelizes the edges and changes the flavour profile completely.  This recipe goes one step further and adds curry powder for even greater complexity.

You can use either dill or cilantro.  I was intending to use cilantro, but my local grocery store tends to always be out of the one herb I am looking for.  If I want basil, they don't have it, but if I don't need it, they do have it.  Same goes for dill and thyme.  However, they seem to always have parsley and cilantro, so I thought I'd be safe.  Today, though, they did not have cilantro, but instead had bunches and bunches of fenugreek - an unusual herb used in Indian cooking.  I can only assume that someone made a pretty big mistake in the ordering....

Anyway, this can be made as a side or an appetizer.


1 cup of plain yogurt
1/2 - 1 tsp garlic, crushed
1 tsp dijon mustard
2 Tbsp fresh dill, chopped
1 tsp capers, drained and finely chopped
salt, pepper

1 head of cauliflower, sliced
2 Tbsp extra virgin olive oil
1 tsp curry powder
salt, pepper


1. Combine the yogurt, garlic, dijon, dill, caper, salt, and pepper and refrigerate for at least two hours to allow flavours to come together.

2. Preheat the oven to 450 degrees Fahrenheit.

3. Mix the oil and curry powder together.  Set aside.  Slice the cauliflower into discs and drizzle with the curry oil.  Mix well.

4. Place the cauliflower on a baking sheet and sprinkle with salt and pepper.

5. Bake the cauliflower for 15 minutes, turn, and bake for another 10 minutes.

6. Serve immediately with the yogurt dip on the side.

Shopping Tips:

1. Capers are the marinated buds of a Mediterranean flower although they taste nothing like it.  They are a great acidic addition to many dishes and are regularly found in tartar sauce.  They can be found in small jars in the pickle section of any grocery store.

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