Ingredients

The following ingredients have 5 Servings
  • 1/4 teaspoon whole coriander seeds
  • 1/4 teaspoon whole cumin seeds
  • 1 teaspoon curry powder
  • 1 1/2 teaspoons paprika*
  • 1 teaspoon kosher salt and freshly ground black pepper (or more to taste)
  • 1 medium to largish head cauliflower (cored and cut into florets (ideally about 8 cups of 1- to 2-inch [25 to 50 mm] florets))
  • 1 medium yellow onion (peeled, cored, and cut into sixths)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons (1 oz) unsalted butter (melted)
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon chopped cilantro

Instruction

  • Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper or aluminum foil.
  • Toast the coriander and cumin seeds in a small skillet over medium-low heat just until the seeds release their aroma and are lightly browned, no more than a minute or two. Keep a careful watch on them so they don't scorch. Transfer the seeds to a small plate and let cool.
  • Using a mortar and pestle, pound the cooled coriander and cumin seeds until they’re coarsely ground.
  • Combine the ground coriander and cumin with the curry, paprika, salt, and a few grindings of black pepper in a small bowl.
  • Place the cauliflower florets and onion in a large bowl and pour the olive oil and melted butter over the top. Sprinkle the spice mixture over the cauliflower and toss to coat. Add the vinegar and toss again.
  • Place the cauliflower mixture in a single layer on a rimmed baking sheet. Roast the cauliflower, stirring every 8 minutes or so, until it's tender and nicely caramelized, 25 to 45 minutes total, depending on the size of your florets.
  • Scatter the cilantro over the cauliflower, toss with a large spoon, and season with salt and pepper to taste. Serve hot or at room temperature.