Roasted Curried Cauliflower
4 side dish servings
6 cups cauliflower florets (from about 2 pounds cauliflower)
1 small onion, peeled, diced
.5 teaspoon coriander seeds
.5 teaspoon cumin
1/3 cup olive oil
1/5 cup red wine vinegar
2 teaspoons curry powder
1.5 tsp Hungarian hot paprika (or regular)
salt to taste
1/4 cup chopped fresh cilantro
Preheat oven to 425°F. Place cauliflower florets in large roasting pan. Add chopped onion add to cauliflower. Whisk in oil, vinegar, curry powder, cumin, coriander, paprika, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle with pepper.
Roast vegetables until tender, stirring occasionally, about 40 minutes.
Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.

Adapted from Epicurious