Roasted Curried Vegetables

entree
  • 1 lb. cauliflower
  • 1 Russet potato (optional)
  • 1 lb. broccoli (optional)
  • 1 onion
  • 3 cloves garlic, minced (optional)
  • 1 tblsp. curry powder
  • a pinch of cayenne OR 1/4 tsp. hot red pepper flakes
  • 6 tblsp. grapeseed oil or olive oil
  • salt to taste
  1. Preheat the oven to 425.
  2. Cut the vegetables into sizes that will cook in about 20 minutes of roasting at 425. For example, cut the potato into 1/2" cubes, and cut the cauliflower or broccoli into individual flowerets about 2 inches long and wide. Cut the onion into 1" chunks.
  3. Mix the oil and spices in a bowl and toss the vegetables. Season with salt.
  4. Arrange the vegetables in a single layer in a roasting pan. Don't crowd the veggies, or they'll steam instead of roasting. After 10 minutes, when veggies have browned on the bottom, toss them so they'll cook evenly. Roast until tender, about another 10 minutes.
  5. Variation: For contrasting flavors and coloring, toss the veggies with a mixture of grapeseed oil, salt, and cayenne, and then spoon a mixture of curry and oil only onto the tops of the florets.

Servings: 4

Source: Adapted from Jody Adams, In The Hands Of A Chef