When I went shopping last week I bought a head of cauliflower – bright and fresh looking, some green leafy parts on the side. How could I say no!? This is a really tasty dish and even the carnivores in your family will enjoy it! This is cauliflower florets, marinated and oven roasted with – among other things, fresh curry leaves and turmeric. I think you will like it!

You can vary the ingredients and use anything you like. I have done this with shredded cabbage, potatoes, squash or any combination of items that cook at relatively the same pace. My versions always include hot peppers of some kind – you know I love this stuff. I did clean out my vegetable crisper and found 3 large jalapenos (really kid stuff, more for my wife than me), 1 scotch bonnet (now we’re talking) and a few pieces of garlic.

Simply toss everything into a large bowl and coat with the marinade and bake. Hunt for fresh curry leaves at your local store and if you don’t find them, ask the produce guys if they are planning on ordering them in. Honestly we are so diverse in cuisines, this is almost a staple. If you don’t use it often enough, freeze what you don’t use. In a well sealed freezer bag, these will keep for at least 2 months. Just take out what you need from the freezer and keep the rest frozen – in other words, don’t leave the bag on the counter while you figure out how many leaves you need.  This is one of those few instances where is too much really too much?!  They will lose potency the longer they are kept, so use them for more than just Indian cooking (and yes I have eaten them when cooked although I wouldn’t go hunting for them in the dish – just saying).

It’s the beginning of March – wow, who thought that even in a pandemic, it would seem like time is flying!!  This is for all the carnivores, vegetarians/vegans (actual and wannabe’s(?)). I’ve got some suggestions for how best to devour this dish below.  Wear a mask, wash your hands, socialize according to your regional guidelines and above all stay safe!  We will get through this!  As always – enjoy!

Ingredients
1 cauliflower, cut into florets
10 – 12 fresh curry leaves, 15 – 20 if frozen
1 tbsp turmeric
1 tsp nigella seeds – once you use these, it might just become your new favorite in the kitchen
1/2 tsp paprika or cayenne – or to taste
1/4 tsp ground cumin – or to taste
juice of 1/2 lemon – if you like, add the zest as well
1/2 cup water 
2+ tbsp olive oil – more if not enough to coat the florets
salt and pepper to taste
optional – 1 stem, fresh cilantro – much as I love cilantro, it can overwhelm if too much is used – could also use flat leaf parsley or chives to taste

Directions
Heat the oven to 350f – line a rimmed baking sheet with foil – set aside
In a medium sized bowl, combine the curry leaves, turmeric, nigella, cumin, lemon juice, water and olive oil – stir and set aside while you prep the cauliflower
Remove the stems and core from the cauliflower and separate into equal size florets – place the florets in a medium sized bowl
Pour the curry leaf mixture on top and mix well to coal all the florets
Empty onto the prepared baking tray, sprinkle with salt and pepper
Bake for 45 – 60 minutes or until the florets are tender crisp and take on some charring from the oven heat. Do not over cook the florets or you will end up with a delicious but limp cauliflower which you can then mash up like potatoes – crisis averted (just kidding, no crisis – just like making lemonade when you have too many lemons)
Serve this as a main or a side – see suggestions below

Suggestions and/or changes
Add hot peppers such as thickly cut jalapenos or even scotch bonnets before baking (it they are really hot, cut in half) – make sure you coat in the curry leaf mixture before adding to the hot oven
Serve this with a protein like chicken, beef, pork or fish – done any style you like
Add some cannellini beans or chickpeas to the florets before coating with the curry leaf mixture
Add some contrasting tastes that will complement this dish – raisins, craisins etc
Add other vegetables with similar cooking times, carrots, rutabaga etc
Use it as a base for soft tacos if a side or as a filling for soft tacos if a main
You could also toss this into some soup for a really flavorful vegetable soup – ideal for lunches