This is my go-to cauliflower recipe. It is so good, I never worry if guests will eat “eeewwww, cauliflower?!” I came up with it when planning an Indian-esque dinner and was trying to make space on the stove top. I was inspired to add vinegar by the "Your Best Broccoli" runner-up. (I love that recipe!) My Roasted Curried Cauliflower was an instant classic! – wanderash


1 medium cauliflower (about 2 pounds), cut into florets
1 white onion, large dice
1 1/2 cups chickpeas (1 can, drained and rinsed)
2/3 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons double-concentrated tomato paste
1/2 teaspoon kosher salt
2 teaspoons curry powder
1/2 teaspoon smoked paprika
1 pinch cayenne
1/3 cup cilantro leaves, chopped


Step 1
Preheat oven to 400°F.

Step 2
Put cauliflower florets, onion and chickpeas in large bowl.

Step 3
In a separate bowl, whisk together oil, vinegar, tomato paste, curry powder, paprika, cayenne, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in a single layer onto a sheet pan.

Step 4
Roast vegetables until tender and roasty-toasty, stirring occasionally, about 45 minutes.

Step 5
Taste vegetables and add salt if needed.Mix in fresh cilantro and serve.