Charred Curry Cauliflower

Ever thought you absolutely despised a certain food, only to have it prepared in a different way, and then you mysteriously find yourself licking the plate clean?

Boiled cauliflower: can I get a collective Ew?

I was never cauliflower’s #1 fan, until recently. Turns out, charring the piss out of it and adding a dash of salt, a touch of curry, and a handful of dank herbs transforms this veggie into golden tasty mouth-gold.


Cauliflower is, say it with me, cruciferous...meaning it has the ability to kick cancer’s ass.

See, this crunchy white head o’ veg contains compounds like sulforaphane, indoles, and isothiocyanates that studies show may inhibit the production of cancer cells, slowing tumor growth.


Yeah, yeah yeah, but does it taste good?

Take my word for it: this shit is delicious. And guaranteed to knock the cauliflower-hating socks off anyone lucky enough to get a forkful.


This dish is a diamond in the rough.

Cauliflower is tender and juicy on the inside, but crispy and caramelized into gooey goodness on the outside. Cherry tomatoes are roasted just enough so the minute your teeth touch their delicate skin, they pop open in your mouth and all their sun-ripened sweetness oozes out. Bell peppers have soaked up all the warming spices and are blackened just so.

Perfection, really. SO, are you hungry yet?


Me too.


Lez eat.

Charred Curry Cauliflower

Makes 3-4 servings

  • 2 teaspoons extra-virgin olive oil
  • 1 bell pepper, sliced
  • 1 medium head cauliflower, chopped into florets
  • 1/4 red onion, sliced
  • 1 cup grape or cherry tomatoes
  • 1 tablespoon harissa oil *if you don’t own a spicy oil, just use olive oil instead and add 1-2 teaspoons of red pepper flakes in with the other spices*
  • 1 tablespoon fresh dill or parsley, minced
  • 1/4 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon curry powder
  • salt and pepper, to taste
  1. Preheat dat oven to a roasty toast 425 degrees and line two baking sheets with foil or parchment paper. Drizzle each sheet with 1 teaspoon of the olive oil. On one sheet, place garlic cloves in one corner so you can easily identify them, then spread out bell pepper, cauliflower, and onion evenly. On the other sheet, spread out tomatoes.
  2. Place both sheets in the oven, and roast for 4 -5 minutes, then remove the sheet with the tomatoes. Tomatoes should be wrinkly and just beginning to pop open. Set aside to cool. Continue roasting the other sheet of veggies for another 30-35 minutes, until veggies are tender and pretty charred. Remove from zee oven.
  3. Let the sheet with the garlic, peppers, cauli, and onion cool for 10 minutes, then peel the garlic and smash it with your fingers. Place garlic, along with all roasted veggies (including the tomatoes) in a big bowl. Add harissa oil (see *note in the ingredients) dill or parsley, and spices and toss to coat. Season with salt & peppa and serve.
  4. Eat yo heart out.

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