Roasted cauliflower with Indian spices


Roasted cauliflower with warm Indian spices
represents one of the home cook’s most valued things;
a simple, easy and deliciously different vegetable side dish.
It’s a great way to doll up dull cauliflower, and makes a
great side dish to go with curries or roasted meats.
Leftovers blend deliciously into soup.

From Renu Shah, Toronto

Ingredients:

1/4 cup (60 ml) butter, melted

1 tbsp (15 ml) garam masala, curry powder
or tandoori spice blend

1 tsp (5 ml) cumin

1/2 tsp (2 ml) salt

1/4 tsp (1 ml) cayenne pepper (optional)
1 small head cauliflower, cored and
cut into 2-inch pieces

Directions:

1. Preheat oven to 425°F.

2. In a large bowl, combine the butter and spices, and stir until
blended. Toss in the cauliflower and use a spatula to toss,
coating completely with the butter and spice mixture.

3. Spread the coated cauliflower out evenly on a lined baking
sheet, and roast for 35–45 minutes, or until the stems are
tender and the edges are browned. Serve hot or warm.

Serves 4–6.

Originally published in ParentsCanada magazine, November 2012.

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