Roasted cauliflower with curry and red vinegar from The A.O.C. Cookbook (page 274) by Suzanne Goin

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Notes about this recipe

  • clcorbi on October 29, 2017

    Agree that this cauliflower was good, but not anything earth-shattering, which I have come to expect from the recipes in this book. I did toast my cumin but used pre-ground coriander, and I'm sure if I had ground my own seeds, that would have helped to up the flavor. I do like the idea to add a can of chickpeas to these and if I ever make them again I'd give that a try. Not sure I found this very repeat-worthy, though.

  • julesamomof2 on August 19, 2017

    This is what I make for myself when I find myself home alone in the evening. I add a can of chickpeas to the mix. Make sure your spices are fresh if you don't use curry often. I found the dish bland my first try, much better with fresh curry.

  • TrishaCP on October 13, 2014

    This was fine but not as special as a typical Suzanne Goin recipe. As Westminstr said, it is just a simple spiced roast cauliflower dish. The flavors work well together, and this would be a good side to a richer main dish.

  • westminstr on March 05, 2014

    I took the weeknight shortcut of using preground spices, plus I subbed regular pimenton for bittersweet paprika, which I think took some of the oomph out of the dish. I liked the cauliflower but I think I was expecting something a bit more special out of this dish. At the end of the day it was just spiced roasted cauliflower.

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