Summary: I found this recipe years ago on epicurious and have adored it since. The intoxicating combo of veggies and spice results in a dish you can't stop eating.
Yield: serves 4-6
- 1 large head cauliflower, cut into florets
- 3/4 large onion, peeled, quartered
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 3 teaspoon curry powder
- 2 teaspoon Hungarian hot paprika
- 1 generous teaspoon salt
- fresh cilantro to garnish
Preheat oven to 450. Place the cauliflower florets in a large roasting pan. Pull apart onion quarters into layers and add to pan.
In a small skillet, toast the coriander and cumin seeds over medium heat until darkened and fragrant, 3-5 minutes. Crush coarsely in a mortar with pestle and pour into a medium bowl. Into them whisk the oil, vinegar, curry powder, paprika and salt. Pour this dressing over the veggies and toss to coat.
Sprinkle with pepper, and roast until tender, stirring occasionally, 25-35 minutes. Sprinkle with cilantro and serve warm or at room temp.