Roasting brings out the flavor of many vegetables, including cauliflower. I usually roast cauliflower with chopped onions, garlic, salt, and olive oil, and place some Parmesan cheese on it when it’s done. So here’s a departure from my usual roast cauliflower dish. This could be a great side dish, or an alternative to stuffing. Or you can even add croutons or crackers (like Parmesan croutons or Parmesan Thyme Crackers) to this recipe for a very different take on stuffing.
I meant to add celery to this dish (in the frying pan portion of the method) but completely forgot. I was so focused on the raisins and onions caramelizing in the frying pan that I became distracted (I guess I shouldn’t cook on an empty stomach). Two other ingredients that would go well with this dish are diced mushrooms and roasted walnuts.
Roasted Curried Cauliflower
- 1 medium size head of cauliflower, chopped into small, bite-size pieces
- 1/4 teaspoon of salt, plus a pinch for the raisins and onions
- about 4 tablespoons of olive oil
- 1 small onion, diced (red or yellow)
- 1/2 cup of raisins
- 1/4 cup of water
- 1 teaspoon of curry powder
- 1 tablespoon of unsalted butter
- drizzle of honey (optional)
- Preheat oven to 450 degrees F.
- Mix the cauliflower, about 2 tablespoons of olive oil, and 1/4 teaspoon of salt together so the cauliflower is lightly coated, and then bake in an open dish for about 20 minutes, or until it starts to get tender and tops are browned.
- While the cauliflower is baking, place the onions, raisins, about 2 tablespoons of olive oil and a pinch of salt in a frying pan on a low to medium heat. Stir every so often. Let it cook slowly, while raisins and onions soften.
- Right before the cauliflower is ready to come out of the oven, place the butter, water, and curry powder in the frying pan with the onions and raisins. Blend well and also mix in a drizzle of honey.
- Add the roasted cauliflower to the frying pan mixture, and blend well. Cook for just a few more minutes.