An Indian-inspired spice blend adds a warm hue and gives this vegetable dish an exotic taste.
Recipe information
Yield
serves 4
Ingredients
1
1/2 tablespoons extra-virgin olive oil
1
teaspoon mustard seeds
1
teaspoon cumin seeds
3
/4 teaspoon curry powder
3
/4 teaspoon coarse salt
1
large head cauliflower (about 2 pounds), cut into large florets
Nonstick olive oil cooking spray
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 375°F. Coat a rimmed baking sheet with cooking spray. In a large bowl, stir together the oil, mustard seeds, cumin seeds, curry powder, and salt. Add the cauliflower, tossing to coat thoroughly with the spice mixture.
Step 2
Arrange the cauliflower in a single layer on the prepared sheet. Roast until the florets are browned on bottom and tender when pierced with the tip of a paring knife, about 35 minutes. Serve hot.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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