Add it to the rotation. When I'm thinking about cooking side dishes, I always default to broccoli. (Who am I kidding, I default to pasta first, feel guilty, and semi-reluctantly make broccoli.) To switch it up a little bit, I've now been trying cauliflower. Again, with my inclination to season everything with Italian spices, this recipe uses curry powder and adds bread crumbs to give the dish a little crunch.
What else has been going on around here lately? Well, a lot! A trip, a move, visitors, home improvements, job searching/interviews, side jobs, volunteering, a potential puppy (read: I'm a pushover), and oh yeah, getting engaged. So things are pretty crazy, meaning all the more reason to stick with the constant of cooking and blogging! Looking forward to the fun and exciting unknowns ahead and keeping the recipes and projects fun and relatable around here. Stay tuned and for now, just make this cauliflower, cause it's real good stuff.
roasted curried cauliflower
what it is:
roasted cauliflower seasoned with curry powder and bread crumbs-recipe adapted from Martha Stewart. Serves 2-3.
what you need:
- 1 large head of cauliflower
- 1/2 cup panko bread crumbs
- 1 teaspoon curry powder
- 2 cloves garlic, minced
- 1 1/2 tablespoons olive oil
- salt and pepper
1. Preheat oven to 400 degrees. Coat baking sheet with a thin layer of cooking spray or olive oil.
2. Wash and cut cauliflower into florets. (The edible part of the cauliflower.)
3. In a large bowl, mix together bread crumbs, curry powder, minced garlic, and olive oil. Add cauliflower florets and toss everything together.
4. Spread cauliflower and bread crumb mixture across the baking sheet in one layer.
5. Roast for 30-35 minutes. Serve hot and sprinkle any of the extra breadcrumbs that have fallen off onto the serving bowl. (Obviously, cause that's the good stuff.) Season with salt and pepper.