Roasted Curried Cauliflower

Over Cocktails Blog, January 7, 2009
via Karen (Phillips) Lonergan and Carol (Phillips) Hutchinson

serves 4

one head of cauliflower, cut into bite-sized florets
1/2 large onion, chopped
1/3 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons curry powder
1 teaspoon paprika, more if desired
salt and pepper
5 garlic cloves, thinly sliced and soaked in olive oil
1 tablespoon chopped fresh cilantro
juice of one lime

Preheat oven to 450 degrees. Place cauliflower florets and onion in a large bowl and toss with olive oil, vinegar, coriander, cumin, curry and paprika.

Transfer to a rimmed baking sheet in a single layer. Sprinkle with salt and pepper.

Roast cauliflower for 10 minutes. Stir. Roast for 5 more minutes and stir in garlic. Roast for 5 to 10 more minutes. Remove from oven. Sprinkle with cilantro and lime juice. Toss and serve hot or at room temperature.

This was the best way I've ever had cauliflower; I couldn't stop eating it.