I was inspired by this week’s lesson on Indian cooking. I decided to make curry cauliflower for shabbat. It turned out so tasty! (I happen to LOVE curry). All my guests were raving about the intense and savory curry flavor. Use the extra curry oil for dressing, roasting or just dipping!
Curry Garlic Roasted Cauliflower
2 Heads Garlic, whole and peeled
2 Head Cauliflower, cut in uniform pieces
Oil: Sweat garlic in the 2 oz. of olive oil and add salt. Add all of the ingredients except the oil (8 oz of each) for 2 minutes. Add the 8 oz of canola oil and 8 oz. olive oil. Simmer and let sit for 30 minutes.
Cauliflower: Cover a little of the cauliflower in the curry oil and roast for 30 minutes.