I have a hard time sometimes finding a good vegetable recipe to accompany a curry chicken dinner, something that compliments the flavour without being the same or so vastly different that they don’t belong on the same plate. This is one I found online a while ago, and it is one of my favourites! Next time you need a delicious side dish, give this one a shot!
Saffron Roasted Cauliflower
Prep time: 10 minutes
Cook time: 30-45 minutes
1 tablespoon olive oil
a pinch saffron threads
1 large head cauliflower, about 1.5 kg or 3 pounds (two if they’re small)
2 tsp red wine vinegar
2 tsp red curry powder
fine sea salt
freshly ground pepper
Combine the olive oil and saffron in a ramekin.
Preheat the oven to 400F, and place the ramekin on top of the oven (or some other warm spot in your kitchen) as it preheats, about 10 minutes, so the oil will absorb some of the flavor of the saffron threads.
Trim the cauliflower and separate into florets. Toss with the red wine vinegar, curry powder, salt, and pepper. When oven has finished pre-heating, add the saffron oil and toss cauliflower to coat.
There are two ways you can bake the cauliflower- the first is to spread the cauliflower on a baking sheet, and turn while roasting to ensure even browning. The other (my preference) is to put the cauliflower in a tinfoil packet (same method I use for cooking vegetables on a BBQ) and popping it into the oven. About halfway through baking I will flip the packet over to ensure everything cooks evenly.
Bake until cauliflower is tender but not too soft, 30 to 45 minutes.
Serve warm and enjoy!
Original found here.