Vegetables, cauliflower, curried cauliflower with onions and paprika 1  OLYMPUS DIGITAL CAMERA

1 teaspoon coriander seeds

1 teaspoon cumin seeds

¾ cup olive oil

½ cup red wine vinegar

3-1/2 teaspoons curry powder

1 tablespoon Hungarian hot paprika

1-3/4 teaspoons salt

one 2 pound head of cauliflower, cut into 1-1/2 inch florets

1 large onion, peeled and quartered

1. Preheat the oven to 450*.

2. Stir coriander seeds and cumin seeds in a small skillet over medium heat until slightly darkened, about 5 minutes. Crush the seeds lightly with a mortar and pestle and place them in a medium bowl. Whisk in olive oil, red wine vinegar, curry powder, Hungarian hot paprika and salt.

3. Spread the cauliflower florets in 1 layer on a large rimmed baking sheet. Pull the onion quarters apart into separate layers and add the onion to the cauliflower. Pour the dressing over the vegetables and toss to coat. (You want the vegetables to be coated, but not swimming in the dressing. Put half of it on and toss, then add as much more as you need to coat the cauliflower well.)

4. Roast in preheated oven, turning at the halfway mark, until browned and tender, 20 to 25 minutes.

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