Curried roasted cauliflower from Vegan Vegetarian Omnivore: Dinner for Everyone at the Table (page 300) by Anna Thomas

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Notes about this recipe

  • Shelmar on February 01, 2020

    Yummy without cayenne. I used Penzeys Now Curry and it provided plenty of heat.

  • Hannaha100 on December 18, 2017

    This was good, even minus the cayenne and chilli. Whole family liked. Lower heat next time.

  • lorloff on November 19, 2017

    Absolutely delicious dish. Made it with green and white cauliflower from the farmer’s market. When I read the recipe it seemed like a lot of ginger but the amount worked perfectly in the dish. I added some roasted ground garlic with the rest of the spices. I used Penzeys Maharajah’s curry which was great in this dish. Will make again.

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