Roasted Curried Cauliflower & Kabocha Squash

Post date: Dec 25, 2009 11:38:36 PM

(Adapted for Erick Orellana)

~8 C. cauliflower, cut into flowerets (1-2 heads)

~8 C. kabocha squash kabocha cut into 1" triangles (about 1 small kabocha)

1 ½ T. coriander seeds

1 ½ T.cumin seeds

1 C. extra virgin olive oil

¾ C. Chinese red vinegar

3 T. hot curry powder

2 T. hot paprika

Coarse salt and freshly ground black pepper

Tip: For easier cutting, microwave whole kabocha on "high" for 3 minutes.

Preheat oven to 450°F. Place cut up cauliflower and kabocha into separate roasting pans.

Heat small skillet and toast cumin seeds and coriander seeds until slightly darkened. Whiz in a coffee grinder used for spices only or crush in mortar with pestle. Place in bowl with Place remaining ingredients (except salt and pepper) in 4-cup glass measure. Add ground coriander and cumin. Whisk and pour over cauliflower and kabocha. Add coarse salt and freshly ground pepper to taste. Toss to coat vegetables evenly. Place both roasting pans and oven. Roast cauliflower for approximately 30 minutes, tossing every 15 minutes. Roast kabocha approximately 45 minutes, tossing every 15 minutes. If you like your cauliflower on the mushy side, you can combine and roast cauliflower and kabocha together in one pan.

Roasted Curried Cauliflower & Kabocha Squash (Actual)

3+ heads (~16 C). cauliflower flowerets

2 heads (~16 C.) kabocha cut into 1" triangles

2 large yellow onions, peeled cut into triangles, and pulled into separate layers*

3 T. coriander seeds

3 T cumin seeds

2 C. extra virgin olive oil

1 ½ C. Chinese red wine vinegar

6 T. hot curry powder

4 T. hot paprika

Coarse salt and freshly ground black pepper

Chopped fresh cilantro*

Tip: For easier cutting, microwave whole kabocha on "high" for 3 minutes.

Preheat oven to 450°F. Place cut up cauliflower and kabocha into separate roasting pans.

Heat small skillet and toast cumin seeds and coriander seeds until slightly darkened. Whiz in a coffee grinder used for spices only or crush in mortar with pestle. Place in bowl with Place remaining ingredients (except salt and pepper) in 4-cup glass measure. Add ground coriander and cumin. Whisk and pour over cauliflower and kabocha. Add coarse salt and freshly ground pepper to taste. Toss to coat vegetables evenly. Place both roasting pans and oven. Roast cauliflower for approximately 45 minutes, tossing every 15 minutes. Roast kabocha approximately 1 hour , tossing every 15 minutes.

*Originally planned to include onion and cilantro, but in the interest of time, left these out.

Roasted Curried Cauliflower & Kabocha Squash (Planned)

3+ heads (~16 C). cauliflower flowerets

2 heads (~16 C.) kabocha cut into 1" triangles

Place cut up cauliflower and kabocha into separate roasting pans.

For each:

2 large yellow onions, peeled cut into triangles, and pulled into separate layers

1 T. coriander seeds

1 T cumin seeds

1 C. extra virgin olive oil

3/4 C. red wine vinegar

3 T. hot curry powder

2 T. hot paprika

Coarse salt and freshly ground black pepper

Chopped fresh cilantro

Preheat oven to 450. Put cauliflower and onion in large roasting pan. Heat small skillet and toast cumin seeds and coriander seeds until slightly darkened. Crush in mortar with pestle. Put in bowl with remaining ingredients except parsley. Whisk and pour over cauliflower and onion and stir well. Roast for 30 minutes.

Sprinkle with parsley or cilantro

Roasted Curried Cauliflower

(Adapted from Epicurious.com)

12 cups cauliflower flowerets

1 large onion, peeled and quartered and pulled into separate layers

1 tsp coriander seeds

1 tsp cumin seeds

¾ cup extra virgin olive oil

½ cup red wine vinegar

3-½ tsps hot curry powder

1 tbsp hot paprika

Coarse salt and freshly ground black pepper

Chopped fresh parsley or cilantro

Preheat oven to 450. Put cauliflower and onion in large roasting pan. Heat small skillet and toast cumin seeds and coriander seeds until slightly darkened. Crush in mortar with pestle. Put in bowl with remaining ingredients except parsley. Whisk and pour over cauliflower and onion and stir well. Roast for 30 minutes.

Sprinkle with parsley or cilantro and serve with chicken.