By Riki Shore
This easy recipe is inspired by one from A.O.C. in Los Angeles. My version is a lot less spicy and makes a serving for 3 – 4 people – perfect for a small family.
When I want Stella to try a new vegetable, I like to be able to say, “Try it, you’ll like it,” and know that I’m being truthful. If I douse a veggie in paprika, cayenne, or chili powder, I can’t really say that in good faith.
Here, cumin and coriander provide warmth without being spicy hot, and red wine vinegar gives it a little acidic kick. This dish goes beautifully alongside roasted chicken or a grilled steak with herb butter.
1 head cauliflower
1/4 yellow onion
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon Kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon sweet curry powder
1. Preheat the oven to 450 degrees.
2. Trim the cauliflower into small florets and slice the onion.
3. Place everything on a sheet tray and toss well to combine. Roast in the oven for 30 minutes, stirring once or twice during cooking, until the cauliflower is soft and browned in spots.
4. Top with chopped chives and serve immediately.