There will not be anything quite so lovely on your tongue as cauliflower, oiled and overtly salted, caramelized and crisped in the oven.
The white florets begin to blacken. They soften and sweeten in a light, honeyed way.
Here I tossed a head of cauliflower with curry spice and turmeric. I gave them 20 minutes to meet and mingle in the heat of a fiery oven. The florets absorbed the hot orange, the saffron yellow, the heady aromatics of India and all that reeks exotic.
Once their skins started to crackle and char, I pulled them from heat and tossed them with green peas because I just adore contrasting color. I also love the way spiced curry is mellowed with sweet popping peas.
Roast a sheet pan full of curried cauliflower and pile the florets on top of sweet and creamy double coconut rice.
1 large head cauliflower, cut into florets (about 5 cups)
2 tablespoons olive oil or grapeseed oil
2 teaspoons curry powder
1 teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon turmeric
2 cups frozen sweet peas, thawed
chopped fresh cilantro leaves, for serving
Preheat the oven to 450°. Line a large baking sheet with aluminum foil. Toss the cauliflower with the oil on the baking sheet, then add the spices, salt and pepper, and toss again to coat. Spread the cauliflower into a single layer. Roast until the cauliflower florets are beginning to blacken and are easily pierced with a fork, about 20 minutes. Stir the thawed peas with the hot florets on the baking sheet, sprinkle with fresh cilantro, and serve.