I'm always looking for a new side dish option. I was rummaging through my fridge one night looking for something to eat. I found a head of cauliflower and this is what I decided to make. Full of earthy and robust flavors.
8 cups cauliflower florets
1 large onion, peeled, quartered
1 tsp coriander seeds
1 tsp cumin seeds
3/4 cup olive oil
1/2 cup red wine vinegar
3 1/2 tsp curry powder
1 tbsp paprika
1 1/2 tsp sea salt
1/4 cup chopped fresh cilantro
Preheat oven to 450°F. Place cauliflower florets in large roasting pan. Pull apart onion quarters into separate layers; add to cauliflower. Stir coriander seeds and cumin seeds in small skillet over medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle. Place seeds in medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle with salt.
Roast vegetables until tender, stirring occasionally, about 35 minutes. Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.
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