the people have spoken

First, thanks to everyone who voted in the nosey parker poll about your favorite roasted veggie. So, here's what I'm going to do with this awesomely powerful information: post recipes so you can make the most fantastico version of your favorite.

Time's a-wasting as roasting season only lasts so long. Let's get started with cauliflower. There are some good deals on cauliflower to be found right now as it is at the peak of its season.

Here's my favorite method to roast cauliflower (from Summer Tomato):

Roasted Curried Cauliflower
Serves 2-4
Ingredients:
1 large cauliflower (or several small ones), ~2 lbs
Curry powder
Olive oil
Kosher or sea salt

Preheat oven to 500 degrees.
Break cauliflower into medium-small florets and place into large bowl or baking pan. Be sure the pieces are as evenly sized as possible, or they will cook unevenly. Drizzle cauliflower pieces generously with olive oil and season well with salt and curry powder. Distribute evenly in a single layer at the bottom of a baking pan. If necessary, use a second baking pan to be sure the pieces aren’t too crowded.

Cover the pans with foil and place into the oven. Roast, covered for 10-15 minutes. The cauliflower should be slightly soft and start looking translucent. If not replace foil and cook another 5 minutes. When the cauliflower has finished steaming, remove the foil and toss with tongs. Continue to roast, stirring every 8-10 minutes until the tips of the cauliflower begin to brown and become crisp as pictured. Approximately 30-35 minutes.

Image source: Pink of Perfection

I go back and forth seasoning with curry powder or with garlic and red pepper flakes. Any leftover from dinner is chopped up finely and added to scrambled eggs for breakfast. Very tasty.

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~♥~