Tonight I made these peppy little Curried Cauliflower Cracklins. I call them his and her cracklins because while usually, I’m the only person eating cauliflower at the dinner table – this time my husband is gladly joining in. And anytime I can get a veggie-phobe to indulge in cauliflower I am pleased. This recipe was inspired by of all things, the Whole Foods salad bar. They serve a chilled curried cauliflower side that we fell in love with. So naturally, I knew I wanted to make these at home. His & Her style. They are tasty and delicious with a bright punch of curry accenting the sweet roasted cauliflower..
This a nice veggie side dish for dinner or lunch – great as a salad topper when chilled – or serve in veggie wraps with a mango chutney sauce.
If you are not into curry, you really can use a wide variety of spices – try garlic, lemon, chipotle or spicy cayenne. Get creative with roasted cauliflower – it has such a sweet and savory flavor that is easy to fall in love with.
And note, I know plenty of people who say they “hate” cauliflower, but end up loving it when it is roasted.
His and Her Cauliflower Cracklins
makes 4 cups
1 head of cauliflower, chopped into bits
1 Tbsp muchi curry powder
1/4 cup olive oil
1/4 cup seasoned rice vinegar
1/2 tsp coarse sea salt
1/4 tsp fine black pepper
1. Toss cauliflower in mixture.
2. Lay cauliflower on a baking sheet – in a thin layer. Bake at 400 degrees for 35 minutes.
3. Broil for 5 minutes.
4. Taste. Add additional salt/pepper if desired. Serve warm or chill for later.