Cauliflower was on sale!
It’s a rare occasion when the price of cauliflower is what I consider to be reasonable, so when it happens, I take advantage. Roasting cauliflower is (IMHO) one of the best ways to prepare this vegetable. I love garlic parmesan roasted cauliflower, but sometimes I need to switch it up.
This recipe is incredibly simple. The mild, roasted cauliflower is nicely balanced with the sweetness of the caramelized onions and fresh peas. I used hot curry powder and I even added some red pepper flakes just to liven things up. Rest assured, if you’re not a spicy person, this will still be fantastic with a mild curry powder!
Curry Roasted Cauliflower
- 1 head cauliflower $2.50
- ½ large red onion $0.65
- 2 Tbsp olive oil $0.22
- ½ Tbsp curry powder $0.10
- ¼ tsp crushed red pepper (optional) $0.02
- to taste salt & pepper $0.05
- ½ cup frozen peas $0.23
- Preheat the oven to 400 degrees. Remove the leaves and stem from the cauliflower and cut it into bite-sized florets. Place the florets in a colander and rinse under cool water. Drain well and remove as much water as possible.
- While the cauliflower is draining, slice the onion into strips. Line a baking sheet with foil. Spread the cauliflower and red onion on the baking sheet. Drizzle with olive oil and sprinkle on the seasonings (curry powder, red pepper flakes, salt, and pepper). Toss until everything is well coated. This can be done in a bowl if it’s easier for you.
- Place the baking sheet in the oven and roast for 45 minutes, stirring once half way through. Thaw ½ cup of peas while the cauliflower is roasting.
- Remove the cauliflower from the oven afater 45 minutes or when the edges have turned golden brown. Place the cauliflower and onions into a bowl and toss with the thawed peas. Serve warm!
Step By Step Photos
Start by removing the leaves and stem from the cauliflower.
Cut the cauliflower into bite-sized florets. The size of the florets will also determine how long they take to cook, so keep this in mind while roasting. Place the florets in a colander and rinse under cool water. Drain them very well (shake to remove excess water).
Slice the onion into strips. Leave them fairly fat so that they will stand up to the 45 minutes of roasting.
Place the florets and onion on a baking sheet lined with foil. Drizzle olive oil over top and then sprinkle on the seasonings (curry powder, red pepper flakes, salt, and pepper).
Use your hands and toss until everything is well coated in oil and seasoning. You can do this in a bowl but I don’t like to dirty another dish. Spread it all out in one layer on the baking sheet.
Roast in a preheated 400 degree oven for about 45 minutes, stirring once half way through.
When it’s done, the edges of the cauliflower will be golden brown and the florets will be tender.
Add a half cup of frozen peas (thawed). Toss them so they get coated in the excess oil and seasoning.