Curried Cauliflower (serves 4)
I was pleased with this recipe because I tried hard to create a depth of curry flavors. I took cumin and coriander seeds, curry powder, garam masala and tamarind paste. I visited a local Indian food store and browsed the aisles and saw lots of great ingredients but I didn’t really know how I would use them (I would love a curry cooking class). I love nothing better than a visit to an Indian restaurant (few and far between here in Florida) but am wary because of my gluten and dairy intolerances so if I can make something at home that resembles a curry dish I am happy!
1 tsp. cumin seeds
1 tsp. coriander seeds
1/2 tsp. curry powder
1/2 tsp. garam masala
1 tsp. tamarind paste
3 tbsp. extra virgin olive oil
2 tbsp. red wine vinegar
1 x cauliflower – cut into florets
Place cumin seeds and coriander seeds in a small skillet and heat until browned.
Let cool and then crush with a pestle and mortar or place in a plastic bag and crush with a rolling pin.
Take crushed seeds and place in a bowl, add curry powder, garam masala, tamarind paste, oil and vinegar and mix well.
Place cauliflower florets in a baking tray and toss with curry mix.
Roast in oven for 30 minutes until cauliflower is tender.
