This is one of those surprise recipes that really packs a lot of flavor.
If you can’t find tamarind paste, you can omit, but it really adds a great dimension to recipes. Look in Asian markets for pure tamarind with no added chemicals. Of course and as always, double the recipe and make a terrific soup with the extra head of cauliflower simply by adding a handful of cilantro and 4 cups of stock.
- 2 cloves of garlic
- 1 inch of ginger
- 2 tsp. curry powder
- 1 ½ tsp. coriander seeds
- 1 ½ tsp. mustard seeds
- 1 tsp. chili flakes
- 1 tsp. tamarind paste (optional)
- 1 tsp. lime juice
- 1 tsp. maple syrup
- 3 Tbs. olive oil
- 1 medium cauliflower, broken into 1 ½ inch pieces
Preheat oven to 350˚. Place all the ingredients except the cauliflower in a food processor and blend until smooth.
In a bowl, pour the spice mixture over the cauliflower and toss with you hands to coat well and distribute over the florets .
Spread the cauliflower evenly over a sheet pan and roast for 20-25 minutes.
Photo courtesy liz west