I made Roasted Carrots & Cauliflower over the holidays and it was absolutely the most delicious thing that I've made in a while! So, when I thought about making curry and was perusing the produce isle, I couldn't help but get a head of cauliflower. I ended up making Curry w/ Cauliflower, Carrots, & Tofu. This roasted cauliflower is equally good as a side dish. I definitely snacked on more than a few florets before tossing them into curry. Although cauliflower and broccoli are some of my favorite things to add to curry.
You could skip roasting the cauliflower to be used for curry. But I decided to roast it in order to get a little crispness around the edges of the cauliflower. This can add another depth of flavor and help keep the cauliflower from breaking apart in the curry. Although you can also help combat that by using larger pieces as well. Either way, roasted cauliflower is as good a snack or side dish as it is an addition to another dish.
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Variations of Roasted Cauliflower
Ever since I did a Moroccan-inspired Christmas I've been obsessed with cauliflower. I've been reimagining the olive oil, honey, tahini, and white wine mix with a plethora of spices. It's a fun flavor profile that goes with a plethora of dishes. For a slightly less tedious variation, you can easily substitute tahini for peanut butter. They have a very similar taste and texture, but wildly different availability and price point! Just get a peanut butter without sugar in it, unless you want an extra bit of sweetness.
This Moroccan-inspired Roasted Cauliflower consists of olive oil, honey, dry white wine (I used sauvignon blanc), cumin, coriander, and a dash of salt and pepper. You can easily mix and match your own favorite seasonings and spice blends to go with the particular dish that you're making. Today, I'm making Curry w/ Roasted Cauliflower, Tahini, & Tofu. Although roasted cauliflower is also a great side dish with a multitude of other uses.
Chop up the cauliflower and toss in all of the rest of the ingredients in a large bowl.
Arrange evenly across a baking sheet. It's fine if the produce is touching, just make sure that they're all touching the baking sheet and not stacked on top of one another!
Place in the oven and roast for 20-25 minutes, or until golden brown. Make sure to stir about halfway through to keep the bottoms from burning and sticking to the pan.
Tips, Tricks, & Notes
I like to add wine in for a little bit of sweetness and acidity. This is entirely optional, though! Too much wine, or burnt wine, can also impart an unpleasantly bitter aftertaste. It can also dry out the produce/ So, just make sure not to add in too much! Or, at least, to add in more olive oil than wine.
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