Curry Roasted Cauliflower and Triple Peppers

  • Yield 4 servings

Blanching cauliflower for a moment in boiling water helps the curry spices permeate this cruciferous vegetable. Then, the high heat of the oven caramelizes its natural sugar, producing a very strong and delicious flavor.

Ingredients

1 head cauliflower, trimmed and cut into large florets
Water
1 red bell pepper, cored, seeded and cut into large dice
1 yellow bell pepper, cored, seeded and cut into large dice
1 orange bell pepper, cored, seeded and cut into large dice
1 red onion, cut into large dice
3 garlic cloves, minced
1 tablespoon minced ginger root
1 tablespoon good-quality curry powder
1 tablespoon peanut oil
Juice of 1 lime
1 tablespoon soy sauce
1/4 cup minced cilantro

Instructions

  1. Preheat oven to 375F.
  2. Place cauliflower florets in a pot of boiling water 2 minutes to just blanch. Drain and mix in a large bowl with remaining ingredients except cilantro.
  3. Spread cauliflower mixture evenly in a baking pan lined with parchment paper. Bake, uncovered, 25 minutes, stirring occasionally, until golden brown. Before serving, sprinkle with cilantro.

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