Roasted Curried Cauliflower: Take 2

Last weekend I made this recipe but took a horrible picture. Luckily, the recipe was good enough to make again for the potluck that I went to last night! This time I used frozen cauliflower from Wilczewski Greenhouses in Howell, MI (thanks to Locavorious).

I am going through an I-only-want-to-eat-Indian-food phase. I think it's because the cuisine is so spicy and warming and perfect for the blustery February days in Michigan. It's currently 5 degrees outside...

Roasted Curried Cauliflower

1) Busting into my freezer! I used "cheddar" cauliflower (that I bought and froze in the fall) for this recipe. ("Cheddar" because it's yellow)

2) Below is a terrible picture of the roasted cauliflower. My camera is unfortunately a bit funky after certain New Year's Eve shenanigans... Luckily, the recipe is so good that I made it again a few days later! Better picture here!

Roasted Curried Cauliflower
Poonam described this as having a "traveling flavor." I love this description. From A Big Mouthful.

Ingredients:
2 T olive oil
1 t mustard seeds
1 t ground cumin
2 t curry powder
1 t salt
1 large head cauliflower (about 2 pounds), cut into large florets

Directions:
Preheat oven to 375F.
Mix all ingredients in a large bowl, until florets are evenly coated.
Arrange cauliflower in a single layer on a baking sheet coated with oil.
Roast until florets are browned on bottom and fork tender, about 35 minutes.

Guest Blogger: Turmeric Roasted Cauliflower

Another delicious recipe from MJ found its way into my inbox. Thanks Mom!

Turmeric Roasted Cauliflower

Ever notice that rich yellow color in some Indian dishes? That would be the turmeric. Turmeric is a natural anti-inflammatory, antiseptic AND antibacterial agent just to name a few of the spice's health benefits (but the list goes on and on).

Photo credit: Mama Bear

Ingredients:
1 head of cauliflower
olive oil*
turmeric*
salt and pepper to taste


Directions:
Preheat oven to 400F
Cut cauliflower into florets.
Spread florets in a single layer in an oven-proof baking dish.
Toss with olive oil, turmeric, salt and pepper.
Roast for 25-30 minutes, until fork tender and brown.


Although I am personally not a fan of it myself (I detest it, in fact), cilantro would make a pretty stellar garnish, both visually and gastronomically.


*Mother dearest does not really measure anything (gosh darn all those years of cooking experience...) but I am going to go ahead and guess that 2 T olive oil and 2 t turmeric would make life golden and delicious.