Roasted Spiced Cauliflower


  • ¼ cup canola oil
  • 1 teaspoon garlic salt
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cardamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon freshly ground black pepper
  • 1 large head cauliflower (about 3 lbs.), cut into florets
  • Kosher or coarse salt

Preheat the oven to 450. Lightly grease a large sheet pan (preferred) or large shallow roasting pan with oil. Combine the oil with the garlic salt, curry powder, cumin, cardamon, ginger, cayenne, and black pepper in a large bowl. Mix well. Add the cauliflower and toss to coat. Spread the cauliflower on the prepared pan in a single layer. Roast for about 20 minutes, stirring occasionally, until the florets are tender-crisp and browned. To serve, mound the florets on a serving platter and sprinkle with the kosher salt to taste.

from Serving up the Harvest by Andrea Chesman

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