We are huge fans of roasted vegetables. The heat of summer normally horns in on our desire to heat up the kitchen with anything close to a 400ยบ oven. But, on cooler days, we can make an exception. And thank goodness!
One of the things we most love to roast is cauliflower. Seems a bit of high heat does wonders for the sweetness of this vegetable. Not to mention giving it a lovely caramelized color.
Add a few colorful spices, and you're on your way to something wonderful.
Once everything is mixed together, you just slide the seasoned vegetables into their luxury tanning bed...
And WA-LA! They come out looking rather spectacular!
This cauliflower is a splendiforous departure from some of the other treatments for late-summer cauliflower. It combines the warm, sensual aromas of Indian curry with the ease of a one-pot dinner.
And the leftovers... ah! the leftovers! They're almost better than the first time around. Wrap a spoonful up in a pita for a quick sandwich. Add a splash of cream and whir in the blender for a quick, creamy soup. Or just do as I do, and eat it cold, straight from the fridge. Oh, and those of you making icky faces and "boo-ing" need to try it before judging too harshly :)
We served this with a side of fresh radish raita -- a simple mixture of yogurt, minced radishes and cucumbers, red wine vinegar, chopped fresh mint, and a pinch of salt. It cut the heat of the dish nicely, and gave the hot cauliflower a nice, cool, summer crunch.
Crisp Roasted Curried Cauliflower with (or without) Tofu
One of the things we most love to roast is cauliflower. Seems a bit of high heat does wonders for the sweetness of this vegetable. Not to mention giving it a lovely caramelized color.
Add a few colorful spices, and you're on your way to something wonderful.Once everything is mixed together, you just slide the seasoned vegetables into their luxury tanning bed...And WA-LA! They come out looking rather spectacular!This cauliflower is a splendiforous departure from some of the other treatments for late-summer cauliflower. It combines the warm, sensual aromas of Indian curry with the ease of a one-pot dinner.And the leftovers... ah! the leftovers! They're almost better than the first time around. Wrap a spoonful up in a pita for a quick sandwich. Add a splash of cream and whir in the blender for a quick, creamy soup. Or just do as I do, and eat it cold, straight from the fridge. Oh, and those of you making icky faces and "boo-ing" need to try it before judging too harshly :)
I like throwing tofu in this dish. But, you can easily make it without. It's also great with a bit of cooked chicken, or as a side dish with a more expansive Indian feast.
We served this with a side of fresh radish raita -- a simple mixture of yogurt, minced radishes and cucumbers, red wine vinegar, chopped fresh mint, and a pinch of salt. It cut the heat of the dish nicely, and gave the hot cauliflower a nice, cool, summer crunch.
Crisp Roasted Curried Cauliflower with (or without) Tofu 
Now that's an awesome dish! Lurve it!
ReplyDeleteThis really looks good,the spices really make this look great. Another good idea!
ReplyDeletewow this looks great.
ReplyDeleteOooh, I love cauliflower and it has such an infinity for Indian spices. This is awesome!
ReplyDeleteLori I've given you an award. Come see!
ReplyDeleteI absolutely love cauliflower. Adn curry. And roasting stuff!
ReplyDeleteHave never roasted cauliflower though - and now I have an urge to go out to the 24 hour store and buy one to give this a go RIGHT NOW!
I'm a bit in a cauliflower phase and just the thought of pairing it with tofu makes my tummy rumble. Yum :D
ReplyDelete