Cauliflower is good for you to eat, but it tends to be bland on its-own so to fully enjoy all its nutritional value at the5TastesTable we want to bring flavor and color to it. This fragrant, flavorful recipe uses warm Indian spices and tangy macerated craisins to bring color and vibrancy to a plateful of healthy roasted cauliflower. If you want more heat, substitute Madras curry for the yellow curry powder. Experiment and make eating this healthy cruciferous vegetable a satisfying and healthful sensory experience.

Curried Cauliflower
Serves 4-6 as a side dish

Ingredients:

1 medium cauliflower
2-3 tablespoons coconut oil
1 1/2 teaspoons yellow curry powder
1/2 teaspoon Garam Marsala
pinch of salt
1/4 cup craisins macerated in citrus vinaigrette
1/3 cup cilantro

Preparation:
Macerate the craisins in the Citrus Vinaigrette
Preheat the oven to 425 F.

Separate the cauliflower into small evenly sized florets and place in a large bowl.
Melt the coconut oil and add the curry powder and Garam Marsala and a pinch of salt.
Pour the coconut-curry oil over the cauliflower and spread the florets in a single layer on a foil lined sheet-pan
Place the sheet-pan in the preheated oven and roast for 30-35 minutes rotating the pan halfway through for even roasting.
Once the cauliflower is fork tender, remove it from the oven and sprinkle the macerated craisins over the cauliflower and stir to mix well.
Garnish with cilantro

Orange-Citrus Vinaigrette
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1/4 cup fresh orange juice
• 1 tablespoon lime juice
• 4 teaspoons honey
• 3 teaspoons white balsamic vinegar

Whisk oil, orange juice, lime juice, honey, and vinegar in a large bowl until well blended. Season vinaigrette to taste with salt and pepper.

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