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A terrific side dish for curry but also for roast chicken or fish. If you have no spice mix use garam masala. I sometimes add 1/2 cup tomato sauce and 1/2 cup water after roasting to make it a saucier curry. Or if I have some leftover chickpeas, I throw them in, too. This is inspired by a recipe by chef Suzanne Goin that I recently saw her demonstrate in Toronto.

Servings: 4

Ready time: 40 minutes


2 tbsp vegetable oil

2 tbsp melted butter

1 tbsp spice mixture from this recipe

1 tbsp grated ginger

1 tbsp balsamic vinegar

1 tsp grated garlic

1 tsp turmeric

8 cups small cauliflower florets

2 red onions cut into 8 wedges each


Preheat oven to 425 F. Stir vegetable oil with butter, spice mixture, ginger, vinegar, garlic and turmeric in a large bowl.

Add cauliflower and red onions and toss to coat. Season with salt.

Place on parchment lined baking sheet and bake for 30 minutes, tossing occasionally or until golden and cooked through. Serve with curry.

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