1 pound cauliflower, cut into florets, cleaned
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, minced
2 teaspoons madras curry powder
1 1/2 teaspoons ground cumin powder
1/2 teaspoon ground paprika
1 cup heavy cream
3/4 teaspoon kosher salt
1. Preheat the oven to 400F. Place the florets, in one layer, in a 10-inch cast iron skillet or baking dish.
2. In a medium skillet, heat the olive oil, over medium-heat. When hot, add the shallots and cook for 2-3 minutes, and until translucent. Place the garlic atop the shallots and cook until fragrant, 1 more minute. Add the curry, cumin, paprika and mix until it resembles a paste. Take the pan off the heat and whisk in heavy cream until spices dissolve.
3. Pour the curry cream over the cauliflower and gently toss. Transfer the skillet or baking dish to the oven and bake for 17-20 minutes. The cauliflower will be slightly toasted on top, tender, but not overcooked.