mmm garlic.

ok the title sounds italian, but this is an indian dish. i used this title bc thats what i literally did. forgot about it while it was in the oven. ‘o’

last night i made curried roasted cauliflower. i guess its kind of an americanized indian dish, since most indian food is cooked on a stove. this particular  dish is very simple though, and very flavorful.

in hindi cauliflower is called “gobi”. it’s one of my favorite dishes. however, when my mom makes it, it usually has some tomatoes and potatoes in it. this is the healthier low-carb version 🙂 only cauliflower, garlic and spices. roasting it gives it a different flavor, a slight crunch and even caramelizes the florets. mmm.

start off by making your “marinade”. pour a few good glugs of extra virgin olive oil in the bottom of a bowl large enough to fit all the cauliflower. then put in your spices – curry powder (the yellow stuff they sell at normal grocery stores), cumin, cayenne and turmeric. whisk together.

i love this mini whisk!

i love this mini whisk!

roughly chop some garlic and throw it in the bowl.

garlic and oil and spices, oh my!

garlic and oil and spices, oh my!

chop up a head of cauliflower and throw that in the bowl as well. mix to coat all the florets with the “marinade”, adding more olive oil if needed.

when i saw cauliflower for the first time i thought it was candy. then i tasted it.

when i saw raw cauliflower for the first time i thought it was candy. then i tasted it.

lightly spray a cookie sheet with cooking spray, just to make sure it won’t stick in case there were any parts of the cauliflower left unmarinated. you want to make sure that there is enough room on the pan for the florets to spread out nicely – a 9×13 cookie sheet should be fine.

at this point, while all the florets are spread out, salt and pepper the whole thing.

im gonna getchya!

im gonna getchya!

slide it into a 400 degree oven for about 25 minutes, checking at the 15 minute mark. i actually forgot about it (hence the title) but it came out PERFECT. i think if i kept my eye on it i would have taken it out too early. you should still watch the oven, as oven temperatures differ.

even though it looks burnt and a mess, you want it to look like this:

this is when burnt garlic is good :)

this is when burnt garlic is good 🙂

mm.

mm.

below, aside from the fuzziness, you can see the bottoms got caramelized nicely-

pardon the shakiness.

pardon the shakiness.

all in all, it came out deliciously! slightly crunchy, but soft on the inside, a slight kick from the cayenne. this is not your momma’s gobi. nothing against hers! this is just different 🙂

curry roasted cauliflower

1 head cauliflower, chopped into florets

3-4 cloves garlic, roughly chopped (to taste. i like a lot)

5 or 6 counts EVOO (ok rachel ray gets on my nerves, but i might have to take her abbreviation)

1-2 teaspoons curry powder (i use whole foods muchi curry powder)

1/2-1 teaspoon cumin

1/4-1/2 teaspoon cayenne

1/2 teaspoon turmeric

cooking spray, or something to lightly grease the pan

kosher or sea salt

fresh ground black pepper

  1. whisk together the EVOO, curry powder, cumin, cayenne and turmeric
  2. add the roughly chopped garlic and cauliflower florets. toss to combine, adding more EVOO if necessary.
  3. spread onto a lightly greased 9×13 cookie sheet, making sure all garlic bits are on the pan
  4. bake at 400 degrees for about 20-25 minutes, or until florets are nicely browned and caramelized on the bottom.
  5. enjoy!
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