Roasted Curried Cauliflower

This is a recipe I've stumbled upon here and there and always thought...hmmm weird, no. I finally bought that cauliflower and although I was thinking of whizzing it up and throwing it in pasta I'm glad I didn't. I love curry, I love spice but on cauliflower? Thats crazy! I've seen it in Indian cooking books and I always just flipped over it looking for the chicken or rice. Although it took some warming up to the concept the end result was absolutely phenomenal. 

So I cut up a few onions and drizzled it with a few teaspoons of Extra virgin olive oil, tossed a teaspoon of turmeric and a few teaspoons of curry. That was all. It was painfully easy. In the oven on high heat and lastly I drizzled it with some vinegar. I could not get enough of this! It was like the most interesting creamy pickle I've ever had. As a last minute supper I cooked some lentils and tossed the curred cauliflower with a quinoa pasta and of course more vinegar, oil, salt and pepper. 

Roasted Curried Cauliflower-

2 onions, sliced

1 head of cauliflower cut into pieces, I do not discard the stem

1 teaspoon turmeric 

3-4 teaspoons curry powder 

salt and pepper

2 teaspoons extra virgin olive oil

*2-4 tablespoons vinegar

Preheat oven to 400 Degrees. 

Drizzle baking sheet with olive oil and toss onions and cauliflower with the oil and spices. Layer everything flat on baking dish and roast for 20 minutes. Turn and mix to brown the other side. Cook for an additional 10-15 minutes or until its browned and soft. During the last 5 minutes, drizzle with vinegar. 

*** I do not discard the stems I simply cut them thinly and roast them as well. There's no need to waste it.