(First, a big welcome to any Utah residents who are stopping by from the story in the Deseret Morning News. In this week's food section, editor Valerie Phillips shares how delighted I was when I first discovered Italian tuna packed in olive oil, and the story includes my recipe for White Bean Salad with Tuna and Parsley. Much thanks to Valerie for featuring the recipe, which I know will be on the menu a lot around here this summer. Check the Deseret News story to see where to get the Italian tuna in Utah.)
I never imagined when I first started blogging about food that I'd meet so many wonderful people who loved to cook. Even more surprising, I never dreamed that people who got to know me through the blog would actually send me things. I was thrilled when Rinku from Cooking in Westchester offered to send me some of her own curry powder blend, since I'm interested in learning more about all kinds of curries.
Rinku calls this blend "Curry Powder Malaysian Style," and it has a wonderful complex flavor. The ingredients listed are Cumin, Coriander, Cinnamon, Star Anise, Caraway, Fennel, Ginger, Garlic, Turmeric, Red Pepper, and Black Pepper. It's not a hot blend, but delightfully flavorful. I'm planning to trying it in a more authentically Indian recipe soon, but I wanted to try making something with it right away, and the first thing in the fridge that went with curry powder was cauliflower. I was inspired by this recipe, decided not authentic, but the results were wonderful.
(By the way, if any sharp-eyed readers notice that the last time a fellow blogger sent me something to try, I also used it the first time to make a different roasted cauliflower, just chalk it up to coincidence, my eagerness to try things out as soon as I get them, and a definite fondness for roasted cauliflower in any form!)
Roasted Curried Cauliflower with Lemon and Cumin
(Makes about four servings, inspired by this recipe from Sarah at Slashfood.)
I large head cauliflower
3 T extra virgin olive oil
1 T fresh-squeezed lemon juice
1 tsp. curry powder
1/4 tsp. ground cumin
1/2 tsp. Spike Seasoning
salt and fresh ground pepper (optional)
Preheat oven to 425 F. (I used a convection oven on 400 F.) Cut away core from cauliflower and cut into small flowerets. Place cauliflower in large plastic bowl.
Whisk together olive oil, lemon juice, curry powder, cumin, and Spike seasoning. Pour over cauliflower, and using a large spoon, stir cauliflower as long as it takes for it to be completely coated with oil/lemon/spice mixture, at least a minute or two.
Pour out cauliflower on to roasting pan and roast until cauliflower is starting to get a little tender and browned, 20-25 minutes, depending on how soft you like it. (I prefer it still a little crisp.) Serve hot, seasoned with salt and freshly ground black pepper if desired.
More Roasted Cauliflower Love:
Alanna's Roasted Cauliflower
Roasted Spicy Cauliflower
Carmelized Cauliflower from Orangette
Slow-Roasted Cauliflower with Pounded Anchovies from In Praise of Sardines
Lemon Roasted Cauliflower with Dill from Gluten-Free By The Bay
Roasted Cauliflower with Garlic and Parsley from Food and Paper