Roasted curried cauliflower from Food52

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Notes about this recipe

  • chawkins on March 06, 2025

    Quite tasty and relatively easy recipe. I made half a recipe with yellow onion because that is what I had. Never heard of double-concentrated tomato paste so just used regular tomato paste but doubled the amount asked for and used only two tablespoons of olive oil for half a recipe.

  • lorloff on December 04, 2023

    This cauliflower dish came out really well. We loved the way that some of the chickpeas crisped in the pan as they cooked. The cauliflower we had from the farmer’s market was very fresh and it was delicious with the sauce. We also increased the sauce by a third and it worked really well. Next time I will add a bit more curry. It cooked to perfection in just under 30 minutes in our convection oven 45 would have been way too long. We are looking forward to leftovers tomorrow.

  • julesamomof2 on June 23, 2022

    A very favorite recipe. I'd been making it for years and had forgotten about it but made it again and it was just as delish as I remember. Over the years I've tweaked things a bit, cutting back on the oil, upping the salt, and skipping the cilantro when I don't have it on hand. One thing I've noticed is the freshness of the cauliflower matters. Combined with the red wine vinegar, it can lean too sour.

  • kari500 on November 01, 2020

    Delicious. I upped the cauliflower and onion by half, but only used one can of chickpeas (chickpea averse husband). Upped the dressing about 1/3, plus extra curry powder (the extra was Madras) and cayenne. Served over rice with cucumber and mint raita as a very satisfying main.

  • Rutabaga on May 23, 2019

    This is a very tasty, very simple dish. Chickpeas and cauliflower are always a good combination, and the spices here work very well. It's a good recipe to keep in mind for an easy meal.

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