Not everyone’s a fan of cauliflower’s cabbagey taste (or smell for that matter) – but it doesn’t mean you should stop trying to get your kids or second half to eat this underrated vegetable. Just think different and roast it, I promise you it’s a game changer. You see, roasting in a high heat will tone down the stinky sock flavor and instead will caramelize the cauliflower, bringing out a fantastic nutty flavor. Try testing different spices depending on your mood – here I use a bit of curry powder but it works really well with cumin, smoked paprika, turmeric or even pastes like harissa or tahini. We often include it in our dinner salad bowls, but it is a great side for grilled fish, poultry or meat.
Serves 4 (as a side dish)
Ingredients:
- 1 large cauliflower – around 1 kg
- 2 tbsp curry powder
- Salt to taste
- 1/3 cup olive oil
Instructions:
- Preheat oven to 400F.
- Break up cauliflower into smallish florets and spread evenly in a large baking pan, on some parchment paper
- Sprinkle the curry powder and salt all over the florets and drizzle with olive oil and season well with salt and curry powder.
- Cover the pan with foil roast for 15 minutes so that it becomes slightly translucent
- Take out of the oven, take off the aluminium and then roast for another 35-40 minutes making sure to gently toss them every now and then.
- Once they start becoming golden brown and crispy, take them out of the oven and serve
