Sometimes I like to roast up a huge baking sheet of broccoli and eat it piece by piece until I don’t even want to think the word vegetable. This usually involves some pretty simple preparation – a dash of oil, a sprinkle of salt and pepper. Maybe when it comes out I might squirt some lemon over the whole thing. That’s all I really need to enjoy myself: peace, quiet, and a savory snack. An added bonus to this particular pig-out is that I have noone to compete with. Under my nagging eye Scott Bobleo will grudgingly fill the requisite third of his dinner plate with green vegetables, but you would never EVER catch him snacking on a piece of broccoli for fun – no matter how much lemon was involved.
So I knew when I pulled a head of cauliflower from my Farmhouse Delivery box I would be eating the whole thing myself. While oil, salt, and pepper would have done the job handsomely I decided to spice it up by adding some Curry Powder. I’d recently tried the same ingredient on my popcorn. It wasn’t bad, but butter, salt, and garlic powder remains my favorite way to address a popcorn craving. Anyway, I still had curry powder fresh in my mind, so onto the veggies it went.
The verdict? Curry powder is WAY more delicious on cauliflower than it is on popcorn. I could totally sit down with a bowl of this stuff and eat my way through a movie. Speaking of movies – have you seen any good ones lately? I find myself so far out of that particular loop that I don’t even recognize the names on the theater signs as we drive by. Because I haven’t seen any commercials or previews to accompany those names they all sound like jokes to me. I drive by and imagine each title as an SNL sketch. You can imagine my tittering when I saw the sign reading 22 Jump Street.
This makes me the worst person in the whole world to be stuck behind at a Redbox. Recommendations from the outside world would be most welcome. Once a week or so I get a chance to sit down with Scott and watch 1 or 2 hours of TV. It would be great if we could spend at least half of it actually WATCHING a movie instead of trying to think of something to watch.
So back to the cauliflower. Baking sheet, oil, salt, pepper, curry powder. Yes yes yes.
Curry Roasted Cauliflower
Makes 1 serving 4 servings
- 1 Head Cauliflower
- 1 tablespoon cooking oil
- 1 tablespoon curry powder
- a sprinkling of salt and pepper (to taste)
- Preheat the oven to 400F.
- Cut the stem off of the cauliflower. Trim the dry end from the stem, then use the tip of your knife to separate the little blooms of cauliflower from the stem. Slice them in half when necessary to make them all bite-sized. Dice the leftover stem. (That is – if you are into eating the stem – if not, chuck it. I won’t tell anyone.)
- Toss the chopped cauliflower with the oil, then add the curry powder, salt, and pepper, then toss again until the curry powder coats the cauliflower pretty evenly.
- Line a baking sheet with parchment or a silpat mat. Spread the cauliflower over the sheet evenly.
- Roast for 20 to 40 minutes (depending on how you like it cooked). Roast 20 minutes for chewy cauliflower and 40 minutes for crispy cauliflower. 30 minutes will get you somewhere in between.
- Taste, and add a little more salt if it seems at all bland. A little crushed red pepper wouldn’t hurt either.