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 large cauliflower trimmed and chopped into bite-size pieces
- 1/4 teaspoon salt
- 2 tablespoons oil for the cauliflower and the onions
- 1 small onion trimmed and diced into small pieces
- 1/2 cup raisins
- 1 teaspoon curry powder
- 2 tablespoons water
- drizzle of honey optional
- Preheat oven to 450 degrees F.
- Prepare a baking sheet with parchment paper or a non-stick mat.
- Mix the cauliflower, about 1 tablespoon of oil, and 1/4 teaspoon of salt together so the cauliflower is lightly coated, and then bake on the baking sheet 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 1 tablespoon of 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 and brown.
- Add the roasted cauliflower, curry powder, and water to the frying pan with the onions and raisins. Blend well and optionally add a drizzle of honey. Stir occasionally for 5 minutes.