Add a little spice to your life (and your dinner table) with this delicious recipe for curry roasted cauliflower.
A couple of weeks ago, D and I were trying to figure out where to go for dinner. Now, when you live in a big city, heck, even a medium-sized city, your options are nearly endless. But when you live in a small town, your options are a bit more limited. Particularly when, let's just say, it seems like many of the restaurants have the same standing order at Sysco. And, to further complicate the matter, a number of restaurants in the area shut down for "spring break" during the mud season of late March through mid-April. (At least, it would be mud season if it would stop snowing already.)
Given our location, we don't bat an eye if it takes 30-45 minutes to get to a restaurant; that's basically standard practice. D ran through a list of nearby towns and I took to Yelp to look for somewhere new to try.
When he listed St. Germain (just over 30 minutes from us by car), my eye was caught by the reviews for Sisters Saloon. After checking out their menu, I was hooked. And I have to say that an out-of-towner complaint that "everyone turned around when we entered the door" totally made me want to go there even more. That's just kind of how it is in the Northwoods.
We were there on a Friday night, which means Fish Fry here in Wisconsin. I wasn't quite in the mood for fish, so I opted for a dish of farro risotto and roasted cauliflower. Both of which are unusual options for a menu 'round these parts. The roasted cauliflower was cooked in curry butter, and that isn't a flavor profile you normally find up here. I loved it.
And when I came home, I knew I'd have to make a batch of curry roasted cauliflower of my own. This roasted cauliflower is oh-so-good. It reminds me of the kind of dish you'd find on a hot bar at Whole Foods. It tastes great crisp from the oven, but it can also be eaten at room temperature or even cold. I've served it on the side and also incorporated it into a main entree with other veggies, tofu, and a curry sauce. Long story short, if you want exotic flavors Up North, you need to make it yourself. But I'm so glad to see that there are some inventive chefs up here; you just have to seek them out.
Curry Roasted Cauliflower (printer-friendly version)
makes 2-4 servings
2 cups cauliflower florets
2 tablespoons olive oil
1 teaspoon curry powder
1. Preheat the oven to 425 degrees. Lightly spray a rimmed baking sheet with cooking spray and set aside.
2. Add the cauliflower florets to a large bowl. Drizzle with the olive oil and stir to evenly coat the florets in the oil. Add in the curry powder and ground cumin and toss to combine.
3. Spread the florets out onto the prepped baking sheet in an even layer. Roast for 30-35 minutes, or until the cauliflower is lightly browned and fork-tender. Remove from the oven and let cool a few minutes before serving.
makes 2-4 servings
2 cups cauliflower florets
2 tablespoons olive oil
1 teaspoon curry powder
1/2 teaspoon ground cumin
1. Preheat the oven to 425 degrees. Lightly spray a rimmed baking sheet with cooking spray and set aside.
2. Add the cauliflower florets to a large bowl. Drizzle with the olive oil and stir to evenly coat the florets in the oil. Add in the curry powder and ground cumin and toss to combine.
3. Spread the florets out onto the prepped baking sheet in an even layer. Roast for 30-35 minutes, or until the cauliflower is lightly browned and fork-tender. Remove from the oven and let cool a few minutes before serving.
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