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Curried Roasted Cauliflower and Onion

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PREP TIME
15 min
COOKING TIME
40 min
TOTAL TIME
55 min
SERVINGS
8 servings
Dinner
Curried Roasted Cauliflower and Onion
Ingredients
  • 12 cups cauliflower florets
  • 2 large onions, quartered
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 4 1/2 teaspoons curry powder
  • 1 tablespoon minced garlic
  • 1 tablespoon paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1 1/2 teaspoons salt
  • 1 pinch freshly ground black pepper to taste
  • 1/3 cup chopped fresh cilantro
Instructions
1
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) for optimal results.
2
Arrange cauliflower florets in a spacious roasting dish. Separate onion quarters into individual layers and set them aside for later use.
3
Heat a small skillet over medium heat, allowing the pan to warm up gradually. Cook and stir coriander seeds and cumin seeds in the hot pan until they reach a light brown hue, approximately 5 minutes. Remove from heat and coarsely crush the seeds using a mortar and pestle before transferring them to a medium-sized bowl.
4
Mix together oil, vinegar, curry powder, garlic, paprika, chili powder, cumin, and salt in the crushed seed bowl. Whisk the ingredients together until well combined. Pour this dressing over the cauliflower, ensuring each floret is coated evenly. Spread the cauliflower in a single layer within the roasting dish and sprinkle with pepper for added flavor.
5
Place the cauliflower in a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius) and stir occasionally, allowing it to roast for about 20 minutes. Add the set-aside onion quarters and stir thoroughly, taking care not to disturb the cauliflower.
6
Continue roasting in the preheated oven, stirring occasionally, until the vegetables are tender and have reached your desired level of doneness, approximately 15 minutes more. Finally, garnish with cilantro for a fresh touch.