The recipe for the roasted curried cauliflower that accompanied my Roasted Boneless Pork Loin with crushed Green Peppercorns and Apple Bourbon follows. I really loved the crunchy, nutty, flavor of those sesame coated roasted cauliflower florets and I think you will too!
Step 1: INGREDIENTS: (2 Servings)
While it may appear that a lot of different ingredients are used to make this dish (11), it was really quite quick and easy to prepare.
- 1/2 large head of cauliflower, separated into small florets.
- 2 TBS extra virgin olive oil (+ 2 teaspoons for drizzling)
- 1 teaspoon good quality Sesame Oil.
- 1/2 teaspoon Coriander Seeds.
- 1/2 teaspoon Cumin Seeds.
- 1/2 teaspoon Curry Powder.
- 1/2 teaspoon ground Turmeric.
- 1/4 teaspoon freshly ground nutmeg.
- 1/2 teaspoon Diamond Crystal Salt Sense (or Kosher salt, or sea salt).
- 1/2 teaspoon coarse ground black pepper.
- 1 TBS toasted Sesame Seeds.
Step 2: PREPARATION:
Preheat your oven to 450 degrees F.
Cover a medium-sized rimmed baking sheet with aluminum foil and spray with cooking spray.
- Break 1/2 head of Cauliflower (for 2 servings) into florets; rinse and pat dry.
- Add all of the spices and herbs (except sesame seeds) to a medium sized mixing bowl.
- Stir in 2 TBS of EVOO and the 1 teaspoon of Sesame Oil and thoroughly blend..
- Add the cauliflower florets and mix thoroughly.
Step 3: INSTRUCTIONS:
- Spread the herb/spice coated cauliflower florets in a single layer over the aluminum foil coated baking sheet.
- Drizzle with the remaining 2 teaspoons of EVOO (you could use more Sesame oil here for enhanced flavor).
- Sprinkle the TBS of toasted sesame seeds over the cauliflower (I had some pre-toasted seeds on hand).
- Roast in the preheated 450 degree F oven for 10 to 15 minutes, or until the cauliflower is nicely browned around the edges (and crispy tender to your likeness).
NOTE: After removing my oven roasted pork loin from the oven I wrapped it in aluminum foil and let it rest on the stove top; then I cranked up the oven to 450 F and roasted the cauliflower as soon as the oven reached the desired temp.
Step 4: TIME TO EAT . . .
Since this is the only photo I have of the oven-roasted curried cauliflower, it is shown here as a side dish. I did truly love the crunchy, nutty, flavor of this spicy dish. However, I think it would have been nice to have a sauce to serve over it, and I am now working on a coconut-curry-raisin sauce for that purpose.
(This recipe was inspired by Bon Appetit's Indian-Style Cauliflower).
Step 5: NUTRITION:
I have prepared the nutritional evaluation of this recipe to the best of my ability using the MyFitnessPal Recipe Analyzer. This is a really great low carb healthy side dish (or a very nice Vegan meal).