There is something special that happens when a vegetable slowly roasts in an oven and begins to break down. The veggie becomes caramelized and sweet and sugars begin to ooze out. The flavor, texture and aesthetics begin to darken and almost turns into addicting candy. There is not one veggie that I have roasted and couldn’t get enough of…and I LOVE roasted cauliflower! Usually I’ll just throw whatever I have left over in the oven and make a quick tahini sauce for dipping or add them to pasta salads which really flavor it up!
I was in the mood to play with flavors and we needed to bring a side dish to a friends party last weekend, which is where this simple awesomeness came to be. I had 1 head of cauliflower, 1 sweet potato left and a few sprigs of rosemary. I tossed it all with fragrant curry, garam masala and a touch of cumin and loved the flavor combination! The aromatic spices paired gorgeously with the rustic rosemary and then you get a bite of sweetness from the raisin which really grabs all your taste buds. I love this combination and can’t wait to make it again!
And just to add, I’m sure this would be amazing with other vegetables as well…such as roasted carrots or potatoes..maybe beets?
- 1 head of cauliflower stem removed and cut into florets
- 1 sweet potato peeled and cut into chunks
- 1 Tb fresh rosemary chopped + extra sprig for garnish
- 1 cup raisins
- 1/2 tsp curry powder
- 1/4 tsp cumin
- 1/4 tsp garam masala
- Olive oil for drizzling
- Salt and pepper to taste
On a foiled lined baking sheet, toss all vegetables, rosemary, olive oil and spices together. Bake at 400 degrees F for 20 minutes or until vegetables begin to break down.
Add raisins and gently toss again. Continue roasting for another 10 minutes until the raisins begin to plump up.
When done, allow vegetables to cool for 5 minutes and serve.