Recipe – Baked Curry Cauliflower
As someone with a culinary background, sharing my recipes is definitely one of the driving motivations behind the creation of this site. However, I know how annoying it is to scroll through miles of copy to get to a recipe. A lot of great online recipes come from bloggers who have way too much time on their hands, with their inspiration always allegedly being a deep, life-changing memory or a profound, daily struggle. I will not do that to you all. This recipe is super simple, and I created it because a) I think cauliflower is criminally underrated and b) I love the nuances of curry and wanted to make something where the heat could definitely be felt but it wouldn’t be punishing. Recipe follows below!
Ingredients
Head of cauliflower, washed and dried
.25 cup olive oil
3 tablespoons red curry powder
1 tablespoon salt
1 teaspoon freshly ground pepper
2.5 teaspoons brown sugar
2 teaspoons garlic powder
1 teaspoon Tajín seasoning or lime zest
1 teaspoon cumin
.5 teaspoon thyme
.5 teaspoon onion power
.5 teaspoon Old Bay seasoning, or cayenne if extra spice is desired
Method
Preheat oven to 425°F/220°C
Cut cauliflower into small florets. Any size you choose is technically fine; just make sure they are all close in size to each other. They will not cook evenly otherwise.
Place cauliflower in large bowl or plastic resealable bag. Add olive oil and mix.
Combine curry powder, salt, pepper, brown sugar, and remaining spices in a jar or separate bowl.
Gradually add the spice mixture to cauliflower and toss to coat evenly. Spice should be heavy but not caked on. Save any unused spice mixture. I used almost all of mine because I wanted a strong flavor.
Line baking sheet with aluminum foil and spread cauliflower out evenly.
Bake for about 25-30 minutes. Ovens obviously vary, but the cauliflower should be tender and starting to brown.
Remove from oven and serve!
It’s as simple as that, guys! The end result is the perfect autumn dish: savory but balanced flavor that warms the palate without overwhelming. I prefer this cauliflower as a side dish, but it would also make a fantastic starter or hors d’oeuvre. Stay tuned for more recipes!