Whole Roasted Curry Cauliflower

The month of May always seems so full. Graduations, weddings, my brother’s birthday, Mother’s Day, anniversaries, Memorial Day, to-die-for weather, final exams [back in the day, anyway.] Every year, I wonder why all of these things have to be jammed into one little month. Sure, the holiday season is a busy time of year, too. But May is on another level, if you ask me.

This May seemed like it was even more crammed than an average one, and I didn’t know that was possible. Our recent discovery of this simple, healthy dish is more than welcome right now.

In addition to our average busy-ness, the two of us volunteered to take on some extra morning shifts at the bowling alley. 2 1/2 weeks of middle school gym classes coming in for some bowling? “That’ll be a piece of cake,” we thought.

Generally speaking, we aren’t around kids very often. So when we did a sleep-schedule-180, only to be greeted with loud, hungry, youths at 7:30am, it wasn’t so pretty. You wouldn’t believe how many curly fries they can eat, Ke$ha songs they can listen to, and gutter balls they can throw – bless their little awful-music-loving hearts.

We’ve only got a few days left of this routine, so I think we’ll survive the classes. After 2 weeks of it, it’s actually starting to amuse rather than annoy us. Middle school runts provide some top-notch people watching and quote-worthy conversations. If anyone’s in the market for free birth control, interacting with preteens is where it’s at.

Aside from all of those shenanigans, we also bit the bullet this month and decided it was time to buy a car. When we moved to New York, we left my car at home and we ended up selling it while we were there to make rent. Hey – at least it makes for a good story, right?

You may remember my brief mention of our upcoming road trip a few weeks back, when I shared these perfect muffins that we’ll be taking along. [If you don’t remember, I forgive you – as long as your promise to make the muffins.] With that coming up, and plenty of other summer trips in between, the car had to happen.

After 2 weeks of trolling AutoTrader, Cars.com, and Craigslist nonstop, we’re lucky to still have functioning eyeballs. But we’re also the proud owners of a beautiful black Subaru Forester, complete with a 6-CD changer, all wheel drive, and a back-end that’s plenty big enough for us to sleep in. I know that for a fact because that’s where we accidentally fell asleep after taking it for a spin on its first night in our possession.

Since we got the Subie and May began, we’ve: celebrated Mother’s Day, celebrated my brother’s 21st, found my favorite necklace while unpacking a box [it’s been lost since December 2012], driven our new car to Kentucky for a bridal shower, planted a mini garden, and the list goes on. As usual, May took us for a roller coaster. We made memories and celebrated milestones – and it’s not even over yet.

I’m thankful there are recipes like this one that save the day while keeping things simple when they need to be. This blend of flavors is a favorite of ours, but the possibilities are endless. Imagine rosemary, lemon, and garlic. Or what about an Italian take with oregano, basil, and sage? Just mix the seasoning ingredients in a bowl, spread it over the cauliflower, and bake it for an hour or so. Then slice, serve, and enjoy.

How to Make Whole Roasted Curry Cauliflower

The Fitchen

Whole Roasted Curry Cauliflower

5 from 3 votes

Spice-encrusted and slow-roasted, this cauliflower emerges from the oven looking impossibly beautiful and just fork tender.

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Prep Time 5 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 5 minutes mins

Servings: 4

Course: Side Dish

Cuisine: Indian

Calories: 135

Ingredients Method

Ingredients

  

• 1 large head of cauliflower
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon black pepper
• 1 teaspoon ground coriander
• 3-1/2 teaspoons of red curry paste
• 1 teaspoon of sriracha [optional. if not used add equivalent of oil.]
• 1 teaspoon ginger powder
• 1/2 tablespoon red chili flakes
• 2-3 tablespoons olive oil

Method

 

1. Wash cauliflower and remove any leaves, as well as the stalk if it sticks out at the bottom. This will allow the cauliflower to sit level while baking.
2. Preheat the oven to 400º and line a baking sheet with foil or parchment.
3. Combine all of the seasonings and oil in a small bowl and mix together using a spoon until well combined. The mixture should look like a thick paste.
4. Use a marinading brush or your hands to spread the paste over the entire cauliflower. If you've got any handy, a plastic glove is a good idea for this step. Otherwise, you'll end up with some stained fingers!
5. Place on baking sheet and cook for 1 hour or so, until the cauliflower is fork tender. If it appears to be drying out, drizzle a bit of olive oil or water lightly over top.