Roasted Cauliflower

Ingredients

(For a 6 side-dish)

• 12 cups cauliflower florets (from about 2kg cauliflower)
• 1 large onion, peeled, quartered
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 3/4 cup olive oil
• 1/2 cup red wine vinegar
• 3 1/2 teaspoons curry powder
• 1 tablespoon Hungarian hot paprika
• 1 3/4 teaspoons salt
• 1/4 cup chopped fresh cilantro

Preparation

• Step 1:

  • Preheat oven to 230°C.
  • Place cauliflower florets in large roasting pan.
  • Pull apart onion quarters into separate layers; add to cauliflower.
  • Stir coriander seeds and cumin seeds in small skillet over medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle. Place seeds in medium bowl.
  • Whisk in oil, vinegar, curry powder, paprika, and salt. Pour dressing over vegetables; toss to coat.
  • Spread vegetables in single layer.
  • Sprinkle with pepper.

• Step 2

  • Roast vegetables until tender, stirring occasionally, about 35 minutes.
  • DO AHEAD: Can be made 2 hours ahead.
  • Let stand at room temperature.
  • Rewarm in 230°C oven 10 minutes, if desired.

• Step 3

  • Mound vegetables in large bowl.
  • Sprinkle with fresh cilantro.
  • Serve warm or at room temperature.