CHEF JEFF — ONE BYTE AT A TIME: Curried Cauliflower

You might curry some favor with this cauliflower dish.

Curried Cauliflower

¼ cup plus 2 tablespoons extra-virgin olive oil

2 tablespoons plus ¾ teaspoon curry powder

1 teaspoon salt

¼ teaspoon ground cumin

¼ teaspoon ground coriander

Pinch dry mustard

2 tablespoons (½ ounce) peeled and julienned fresh ginger

3 heads cauliflower, trimmed and cut into small florets (about 8 cups)

Heat the oven to 400 degrees.

In a large bowl, whisk together the olive oil, curry powder, salt, cumin, coriander, mustard and ginger. Add the cauliflower florets and toss to combine and evenly coat.

Spread the florets in a single layer on a baking sheet and roast until golden-brown and aromatic, about 20 minutes, tossing every few minutes for even cooking. Remove from heat and cool completely.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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