You are here: Home » Recipes » Curry Roasted Cauliflower and Triple Peppers Curry Roasted Cauliflower and Triple Peppers Recipe by Relish Contributor 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. PrintEmail Ingredients 1 head cauliflower, trimmed and cut into large florets Water1 red bell pepper, cored, seeded and cut into large dice1 yellow bell pepper, cored, seeded and cut into large dice1 orange bell pepper, cored, seeded and cut into large dice1 red onion, cut into large dice3 garlic cloves, minced1 tablespoon minced ginger root1 tablespoon good-quality curry powder1 tablespoon peanut oil Juice of 1 lime1 tablespoon soy sauce1/4 cup minced cilantro Instructions Preheat oven to 375F. 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. 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.