Curry Roasted Cauliflower
Yield: 4-6 Servings
2 Heads Fresh Cauliflower Florets
1/4 Cup Extra Virgin Olive Oil
1 Teaspoon Fresh Lemon Juice
1 1/2 Teaspoon French Curry Seasoning
1/2 Teaspoon Fleur De Sel
1/2 Teaspoon Ground Green Peppercorns
Zest from 1 Lemon
1/4 Cup Minced Flat Leaf Italian Parsley
1/4 Cup Grated Manchego Cheese
Until recently, cauliflower was something you served smothered in cheese. It seemed that was the only way people could handle the taste and texture of the plant. But today, cauliflower has come into its own. Dishes like this one have cause people to fall in love with it, so much so that it is often served as the star of the meal. It only took one try for us to fall in love with this recipe – it has become a ‘regular’ at our table, and we think you’ll want to invite it to yours, too.
Preheat oven to 400 degrees. Place florets on a baking sheet lined with aluminum foil.
Whisk together olive oil, lemon juice, French Curry, salt, and pepper. Pour over cauliflower and toss to coat. Place in preheated oven and roast for 20 minutes. Toss mixture and continue to roast for another 15-20 minutes until florets are tender nicely browned. Remove from oven and let stand for 5 minutes before serving.
Place cauliflower on a small platter. Sprinkle on top with lemon zest, parsley, and cheese.
MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
A balanced, complex blend
of classic French herbs and
traditional Indian curry, this
seasoning is a must-have for
every Home Chef. Warm and savory, it makes a rich addition to poultry and meats, soups, legumes, grains, and more.
Fleur de Sel
Delicately harvested
by hand before its
crystals reach the
bottom of thesalt pan, our Fleur de Sel is a must-have for every discerning Home Chef. Used primarily as a finishing salt, it is meant for sprinkling on top of your most special recipes just before serving.
Green
Peppercorns
Green peppercorns are
harvested from the pepper
vine before the berries have
reached their full maturity, resulting in a zestier flavor than that of black or white peppercorns. Chefs use them when they are seeking a lighter, cleaner, and fresher taste from their pepper.
