Roasted Curried Cauliflower

12 cups cauliflower florets (or adjust to desired portion size)
1 large onion, peeled, quartered
1 teaspoon coriander seeds (or powder if you don’t have the seeds)
1 teaspoon cumin seeds (or powder if you don’t have the seeds)
3/4 cup olive oil
1/2 cup red wine vinegar
3 1/2 teaspoons curry powder
1 tablespoon Hungarian hot paprika
1 3/4 teaspoons salt
1/4 cup chopped fresh cilantro

Urban Clinic recommended additions: Sweet Potato!

1. Place cauliflower florets and optional sweet potato in large roasting pan. Pull apart onion quarters into separate layers; add to pan.

2. Stir coriander and cumin in small skillet over medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle. Place seeds in medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt.

3. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle with pepper.

4. Roast vegetables at 450°F until tender, stirring occasionally, about 20-25 minutes.

5. Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.

Image Credit: Eliza Domestica
Recipe Credit: epicurious

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