This recipe was inspired by my May food box, which had broccoli so  I sent Steve to pick up cauliflower and a sweet red onion (I was away in ThunderBay so he did the weekend shopping). Little did I know I’d be coming home with 5 large freezer bags worth of vegetables from work this week:

• 3-4 stalks of broccoli
• 1 head of cauliflower
• 1 red onion cut into ½” slices
• 1 Tbs  garlic (about 5 cloves), chopped
• 1 Tbs curry powder
• ¼ tsp crushed red pepper flakes
• 2 Tbs vegetable oil
• pinch of salt

Heat the oven to 325F.

1. Separate the florets and cut the stalks into 3″ lengths. Add to a shallow roasting pan.
2. Whisk the spices and oil together and brush over the vegetables.
3. Roast in the middle of the oven for 1 to 1½ hours. Stir at least once during roasting. They are done when tender and starting to brown – check for doneness with the tip of a knife. Garnish with fresh parlsey.

This entry was posted on Tuesday, June 2nd, 2009 at 10:58 am and is filed under Mostly Vegetables. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.