roasted curried cauliflower

2    |   
Prep Time:
5 minutes    |   
Cook Time:
35 minutes

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I cook. A lot. (Over 200 recipes on this site alone.) I’m not complaining — I cook for a living and I live to cook — I’m just trying to make sense of the fact that of all the things I’ve cooked lately, the simplest was perhaps the best. I was going to an event and I wanted to leave something healthy in the oven for Sam. I shuffled through the veggie drawer and found a head of cauliflower. I cut it up and sprinkled it with curry powder, olive oil and salt, and threw it in the oven. When I got home he said it was the best thing I’ve ever made. Four ingredients vs. hundreds of recipes. That’s what I call uneven odds.


1 head cauliflower
about 2 tablespoons good olive oil
3/4 teaspoon curry powder
kosher salt


Preheat oven to 375° F. Using a paring knife, remove the core and leaves from the underside of the cauliflower. Break or slice the cauliflower into florets. Put florets in a bowl, drizzle with olive oil and sprinkle with curry powder and a pinch of salt. Toss well, then spread on a parchment-lined baking sheet. Roast for 35 minutes or until cooked to your liking (if the florets are bigger, it takes a little longer). Eat warm.