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Roasted Curried Cauliflower

A hole in the wall restaurant in our neighborhood in South Street Seaport serves this as a side. With a bowl of brown rice topped with salmon caviar, it's my favorite comfort food lunch.

Prep
Cook
Serves 6people
Ingredients
12
cup cauliflower florets (from about 4 heads of cauliflower
1
large onion, peeled, quartered
1
tsp coriander seeds
1
tsp cumin seeds
3/4
cup olive oil
1/2
cup red wine vinegar
3 1/2
tsp curry powder
1
tbsp Hungarian hot paprika
1 3/4
tsp salt
1/4
cup fresh cilantro
Directions
1.
Preheat oven to 450 degrees F. Place cauliflower florets in large roasting pan. Pull apart onion quarters and separate layers; add to cauliflower. Stir coriander seeds and dumin seeds in small skilled over medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle. Place seeds in medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle with pepper.
2.
Roast vegetables until tender, stirring occasionally, about 35 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450 degree F oven 10 minutes, if desired.)
3.
Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.

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