So it's not secret that I could easily make a meal out of some roasted vegetables. Not only are they easy, but they are so hearty and satisfying that I have no problem sitting down with a large serving and calling it "dinner."
I was monkeying around on the internet and stumbled across a recipe called "Cracklin' Cauliflower." Apparently it's a recipe from a Whole Foods cookbook. I've never seen the original, but I was instantly intrigued by the variations that I came across. I decided to give it a try and boy, I was not disappointed. I didn't put in most of the ingredients that were in the original recipe, but I have to say I don't think this recipe misses them or lacks in some serious flavor punch.
Whether you eat this as a main dish or as a side dish, I think you'll be very satisfied by the amazing flavors!
Serves 1, 2 or 4
1 large head cauliflower, cut into florets
1 red onion, cut into large pieces
4-5 garlic cloves, halved
1 tbsp fresh ginger, minced
2 tbsp olive oil
1/2 tbsp curry powder
1/2 tbsp garam masala
1/2 tbsp fennel seeds, mostly crushed
1 tsp salt (to taste)
Preheat oven to 425 degrees. In a large roasting pan, combine cauliflower, onion, garlic, and ginger. Drizzle with olive oil and toss well. Add spices and mix well until evenly coated. Place in oven and bake for 30 minutes, stirring occasionally. Remove from oven and serve.