Roasted curried cauliflower
Roast
Roasting
Cauliflower and I have a thing. My love for this cluster of white, mild-tasting florets runs deeeeep, guys. Deep. Spicy Cauliflower Soup? I make it. So cozy and delicious. Cauliflower Puree? It’s like the healthier version of mashed potatoes…that’s almost better. I dig it. I even love it in its simplest form: sauteed in a little butter, olive oil with a few red pepper flakes. Good. Solid. I know good and well there’s no evidence of my adoration for cauliflower on this blog, and there’s a reason. It’s shallow, but I dunno, cauliflower is kinda ugly. Like, not ugly ugly, but it’s not a looker, you know? It’s pale..kinda boring to look at and when you cook cauliflower it becomes even more unattractive. LAME of me. SHALLOW of me. Whatever. So when this time of year rolls around, I’m always on the look out for the green, bright yellow and purple cauliflower. I’ve made variations of this recipe a few times…all with white cauliflower, not nearly as pretty. There’s no taste difference between purple cauliflower and white cauliflower. Its purpleness can be attributed to something called anthocyanin–which is also the thing that makes purple cabbage purple. Cauliflower facts are really …
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