By PaulaG on December 23, 2006
Photo by breezermom
Photo by breezermom
"This recipe comes from kraftfoods.com. I find cauliflower a rather bland vegetable; however, the addition of curry powder really perks it up."
Serving Size: 1 (129 g)
Servings Per Recipe: 4
"Absolutely scrumptious recipe- this is now in my perma recipe rotation. I like to roast it a bit longer, till the edges are really caramelized and crispy. Also tried once with some broccoli florets thrown in and it worked well, though the cauliflower definitely the best of the two when done this way.
Thank you for a deeeeeeeeeelish recipe! This would turn even the staunchest cauliflower-hater into a raving cauli-lover. (I can also see it being a huge hit at potlucks and parties, and a very affordable dish to contribute!)"
"I made this for dinner tonight and my husband couldn't stop raving about it. He asked to make it a favorite. I need to double the recipe next time!"
"Simply outstanding. I had a â€œspecialâ€� green cauliflower from the local farmers' market--it yielded 3 cups of florets. The conversion still had me using Â¼ C of olive oilâ€”which was too much for three cups of cauliflower. I think two tablespoons would have done fine. The sugar was a surprise of which I was skepticalâ€”but it was wonderful. Oh, and I had a lime cut so I went ahead and used that rather than cutting a new lemon. I REALLY LIKE THIS!"
"Really good cauliflower, loved the bit of heat. I used one large head of cauliflower and omitted the slivered almonds. Next time I think I would use one teaspoon of sugar as it was a bit to sweet for me. Simple to make and wonderful flavor. Served with Paula's Recipe #100062. Made and reviewed for ZWT 4."
"This was easy and excellent. I used red curry paste instead of curry powder simply because it's a family preference. Also left off the sugar. Will totally be making this again and soon."
"Great recipe - fast and delicious! Roasted at 425 open topped - caramelized edges and crunchy centers. Served with Roasted steelhead filets and steamed rice with spinach and nigella seeds. Fabulous supper that was done in 35 minutes! K-E-E-P-E-R!"
"Super simple and yummy! I roasted mine longer because I like the super deep brown color. I have already eaten half of the recipe by myself...."
"I love roasted cauliflower and this was a hit! It went great with the rest of my Indian feast. Made for ZWT 8."
"I loved it!! I added a bit more salt for my taste though. I will make this often!"
"I loved this recipe! It was delicious and so flavorful. The almonds were a nice touch and the bit of crunch gave some texture to the dish. I highly recommend this dish if you want to try something different with cauliflower."
"We really enjoyed this! I would have given it a 5, but my husband likes his veggies more cooked, to the state of being mushy (to my taste). There's a little bit leftover, and I am looking forward to having it for lunch tomorrow. The curry flavor was subtle; even my husband appreciated it (and he doesn't like spicy either :( ) I was waiting to have him comment adversely on the sugar, but he said nothing. I used a whole, fairly small cauliflower, and doubled the sauce. Good stuff. We will definitely have this again!"
"Really good. The sugar was an unexpected but excellent touch. I made it without the almonds and it was still delicious. Thanks for the recipe!"
"I really enjoyed this cauliflower dish. Very different from any way I've prepared cauliflower before. It's even good cold! Made for Favorites of 2009 Tag game. Thanks for putting this in your cookbook, Barbry T!"
"Great way to liven up some cauliflower! I cooked in small ramekins and served straight from them. Only change I made to suit what I had on hand was to use cashews instead of almonds."
"This was nice and different. I made it in a covered pyrex bowl so I mixed everything together in the 1 bowl and used the glass cover instead of foil. Worked great. Thank you!"
"I enjoyed the taste of this (cauliflower is not my favorite vegetable, but I was given some). I didn't have any almonds, so I omitted them, but I'm sure they add great crunch. I made as directed and then froze half the batch in a freezer bag. I thawed it in the refrigerator overnight and then heated in the microwave. If I was going to make it with the nuts, I would keep them separate and reheat the dish in the oven (basically make it through the first half of step 4, cool thoroughly, and freeze. After defrosting, finish steps 4 and 5)."
"Great dish! This was so simple and so tasty too. We loved the crunch that the almonds gave this too. I kept nibbling on the leftovers that were also good cold. Thanks Paula for a new keeper. Made for ZWT4."
"This is curry-licious!! I loved the almonds, they gave it a good crunch and the marinade tasted good with them. This was a great flavor curry dish, you have to like curry because it is a prominant flavor in this but really good with the other ingredients balancing it out!! Thanks for the recipe!"
"This was a yummy side dish with just the right amount of seasonings. We enjoyed the addition of the nuts with this as well! Made for the Getting Curious About Curry Challenge, African region, for ZWT4 - Tastebud Tickling Travellers."
"This was a terrific side & made a nice change for cauliflower. I used homemade curry powder (with the heat level we prefer) & we loved the addition of the nuts. Very easy to make! Made for ZWT4."