Roasted Curried Cauliflower
Email This Recipe Print Recipe Contributed by Divine Kosher Cuisine: Catering to Family and Friends by Rise' Routenberg, Barbara Wasser

Ingredients 1 teaspoon coriander seeds 1 teaspoon cumin seeds 3/4 cup olive oil 1/2 cup red wine vinegar 3 1/2 teaspoons curry powder 1 tablespoon paprika 1 3/4 teaspoons salt 12 cups cauliflower florets 1 large onion, quartered

Instructions

Preheat oven to 450. Grease roasting pan. Stir seeds in dry skillet over medium heat, 5 minutes, until fragrant. Combine seeds, oil, vinegar, curry powder, paprika and salt. Toss mixture with cauliflower and onions. Spread in roasting pan. Roast 35 minutes, stirring occasionally until vegetables are just tender. Serves 8 to 10. This recipe can be doubled or tripled.

Serving Size

Serves 8 to 10

Notes

This side dish is packed with distinctive flavor.

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About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .