I think cauliflower is the most delicious roasted vegetable out there. To bring out it's best flavor, I like to roast it until it's really caramelized and has almost no bite. It takes so well to whatever flavor profile you introduce - here, we balance out the heat from the curry powder and cayenne with some sweetness from golden raisins and cool, crispness from the celery.
RECIPE: CURRIED CAULIFLOWER
1 large head of cauliflower
2 tablespoons coconut oil
1 tablespoon curry power
¼ teaspoon salt
Dash of cayenne pepper
2 tablespoons yellow raisins
1 stalk celery, thinly sliced on the bias
2 tablespoons chopped celery leaves
Preheat oven to 425°.
Chop the cauliflower into florets and place on a large baking sheet.
In a small bowl, whisk together coconut oil, curry powder, salt and cayenne.
Pour oil mixture over the cauliflower and toss to coat evenly.
Roast for 20 minutes, then flip and roast for an additional 20 minutes.
Remove from the oven and top with raisins, celery and parsley. Toss to combine and serve immediately.