A beautiful orange cauliflower beckoned me at the market and I couldn’t resist its charms. Its orange hue reminded me of curry and since roasting is my absolute favorite way to serve cauliflower, curry roasted cauliflower was born, and what a lovely dish it turned out to be.
While living in China, I cooked with two burners and a toaster oven (cookbook coming soon, ha!). Most of the time I cooked for a party of one so cooking out of a toaster oven wasn’t so bad, but I also entertained, sometimes throwing parties for thirty plus people! I made rotisserie chicken (my third toaster oven had a cool rotating spit), chicken wings, pizza, stuffed mushrooms, Moroccan stuffed squash, enchiladas, lasagna, banana bread; all manner of wonderful things in a toaster oven. But one thing I made more than all the others was roasted cauliflower.
The cauliflower would beckon, I would buy it and take it home and then wonder what to do with it. I’m all about trying new things and am certain if I ever saw cauliflower prepared in a restaurant or store that I would have tried to imitate the recipe, but in my five years living in China I never once saw or tasted it prepared. That’s not to say it wasn’t there. Meals out had lots of unidentifiable ingredients. To this day, I’m not sure how chefs typically cook cauliflower in China (I’m so very intrigued. Please enlighten me). So, instead of taking myself and the cauliflower on a new culinary adventure I would revert to something comforting, homey, and easy. I had olive oil, lots of spices (that I brought from home), and my trusty oven, so nine out of ten times I would end up roasting the cauliflower. Roasting cauliflower turns a rather bland vegetable into something truly great. It’s so good you might not want to make it any other way. This dish goes well with One Pot Greek Chicken and Rice, White Bean and Arugula Salad, and Kebabs.