'From the Harvest' recipes [Pictures]
Check out the recipes from our "From the Harvest" series, focusing on ingredients that are in season each week.
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Roasted curried cauliflower( John Houser III, for The Baltimore Sun / November 8, 2012 )
This is one of my favorite go-to recipes when I don't have a lot of time. The hardest thing you will do in this recipe is whisk together a vinaigrette. The nutty roasted cauliflower is completed by the spiced vinaigrette. You can use any curry powder that you like.
Makes: 8 servings
1 large head of cauliflower, broken into bite-size florets (about 4 pounds)
1/4 cup cider vinegar
1/2 cup olive oil
2 teaspoons kosher salt
1/8 teaspoon black pepper
1 tablespoon curry powder
1 red bell pepper, finely minced
1/2 bunch cilantro, finely chopped
Preheat an oven to 375 degrees. In a large glass or metal bowl, whisk together the vinegar, oil, salt, pepper and curry powder. Place the cauliflower into the bowl and toss to coat evenly with the vinaigrette. Pour the cauliflower onto a sheet tray (you may need two) and place into the oven for 30-45 minutes. Stir it every 10 minutes and take out when the edges are dark brown. Return the hot cauliflower to the glass or metal bowl from earlier and put in the red pepper and cilantro and toss to combine. Serve.
Tip: This dish can be cooled and served to great effect at room temperature. This is a great option when trying to warm up a bunch of different sides.