Posted by: CJW | January 18, 2010

Roasted Curry Cauliflower

Cauliflower… blech. I can probably summarize this household’s feelings toward that particular vegetable with a look back at a longstanding argument with our friend/former roommate, Doug:

Doug: Broccoli is gross.

Me: How can you say that when you like cauliflower. Ewww!

Doug: At least cauliflower doesn’t smell like ass.

John: Broccoli may smell like ass but at least it doesn’t taste like one, unlike cauliflower!

(End scene. Yes, this discussion took place between three allegedly mature adults.)

So you can imagine the groans of disgust and fake dry heave noises in the Morrisong household upon hearing that cauliflower would be part of the CSA share that week. But since we are thankful that a CSA forces us to try vegetables that normally would be ejected from our shopping cart, we thought we’d give the cauliflower a chance instead of immediately palming it off on others.

I love what roasting does to vegetables, so I thought that maybe this might be the method that could ameliorate cauliflower’s asstastic flavor. I tossed the cauliflower with some curry powder, thin slices of shalot, garlic, olive oil and a little melted butter, then roasted them in the oven until the tips of the cauliflower turned crispy and brown with caramelization.

It worked! The cauliflower was fragrant with curry and from the aromatics yet a bit buttery, nutty and a tad sweet. It worked so well, in fact, that John has declared that he actually likes cauliflower– when cooked in this way that is. I don’t think either of us are ready to retract that “tastes like ass” comment any time soon when cauliflower is presented in any other way.

  • 1 medium head cauliflower, cut into florets
  • 1 large shalot, thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp curry powder
  • 1/2 tsp tumeric
  • 1.5 tbsp olive oil
  • 1/2 tbsp unsalted butter, melted
  • salt and pepper

Preheat the oven to 400 degrees. In a baking pan or on a cookie sheet, spread out the cauliflower florets in a single layer. Sprinkle the slices of shalot, minced garlic, tumeric, and curry powder evenly over the cauliflower. Pour the olive oil and butter over the vegetable and sprinkle with salt and pepper to taste. Mix it all together and bake for about 15-20 minutes or until the edges of the florets are browned. I’m guessing, but I think this might be even better with either a squeeze of lemon juice or a sprinkle of cilantro to brighten up the flavor even more.

CSA Count: 3

Cauliflower, shalot, garlic

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