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David Lee’s roasted curried cauliflower (Deborah Baic/The Globe and Mail)
David Lee’s roasted curried cauliflower (Deborah Baic/The Globe and Mail)

Roasted curried cauliflower Add to ...

Because this recipe has few ingredients, buy them as fresh as you can. (In Toronto, I pick up my fresh curry leaves in Little India – another reminder of the markets of Mauritius.) As for the method, it’s easy as anything, making this versatile year-round dish a go-to: You can serve it hot or cold, for dinner or lunch, as a side or even on top of a salad.

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  • Preparation time: 15 minutes
  • Cooking time: 15 to 20 minutes
  • Ready time: 30 to 35 minutes

1 head cauliflower, broken into small florets

3 2-inch pieces fresh turmeric, peeled, finely grated

1/2 cup loosely packed curry leaves

Kosher salt

Olive oil

Method

Fry curry leaves in 1/2 an inch of olive oil until crisp. Strain leaves and mix turmeric into leftover oil. In a large bowl, crumble fried curry leaves over cauliflower and pour in turmeric and oil mixture. Stir well, season with kosher salt then lay out on baking sheet. Roast at 400 F for 8 to 10 minutes or until browned and cooked through.

Chef David Lee is co-owner of Nota Bene in Toronto.

Suggested Wine Pairings

This is a side dish, so bear the main menu item in mind when choosing the wine. If paired with a simply roasted chicken or fish fillet or an Indian curry, consider an aromatic white wine, such as pinot gris or riesling. If it's roast beef or lamb, try a fruity shiraz. - Beppi Crosariol

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