Boistfort Valley Farm
Community Supported Recipe Box

Roasted Curried Cauliflower


  • 6 cups cauliflower florets (from about 4 pounds cauliflower)
  • 1 medium onion, peeled, quartered
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 3/8 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 scant teaspoons curry powder
  • 1/2 tablespoon Hungarian hot paprika
  • 3/4 teaspoons salt
  • 1/8 cup chopped fresh cilantro
  • 1/2 cup fresh peas, shelled


dish: side
season: summer

Preheat oven to 350°F. Place cauliflower florets in large roasting pan. Pull apart onion quarters into separate layers; add to cauliflower. Stir coriander seeds and cumin seeds in small skillet over medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle. Place seeds in medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt until emulsified. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle with pepper.

Roast vegetables until tender, stirring occasionally, about 30 minutes. Add peas and continue roasting until cauliflower is tender, 10-15 additional minutes. Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.

adapted from Bon Appétit: R.S.V.P., September 2004 (from