Roasted Spicy Curried Broccoli and Cauliflower
- 1 pound broccoli
- 1 pound cauliflower
- 1 small red onion
- 3 garlic cloves, finely chopped
- 1 tablespoon curry powder
- ¼ teaspoon hot red pepper flakes
- 6 tablespoons extra virgin olive oil
- Kosher salt
Instructions:
Roasting elevates cauliflower to a partner with curry, instead of simply a medium for a creamed curry sauce.
- Preheat the oven to 325°F.
- Using a sharp paring knife, cut the flowerets from the stems of the broccoli. Peel the stems and cut into 3-inch lengths. If the stems are more than an inch thick, split them lengthwise. Cut the cauliflower into small flowerets. Peel the onion and cut into Hi-inch-thick slices.
- Put the vegetables into a bowl and toss with the garlic, curry powder, red pepper flakes, and olive oil. Season with salt.
- Arrange the vegetables in a single layer in a roasting pan and place in the middle of the oven. After 20 minutes, toss the vegetables so they will cook evenly. Continue roasting until all the vegetables are tender and browned, about another 20 minutes. Serve.