It’s been a few weeks now since I’ve cooked anything curry related. Hot days came on us here in Toronto where mornings felt like 32 and afternoons felt like 40. I turned away from the stove and oven as much as I could. Instead I switched to fruits and veggies salads and pre-cooked chicken.
It’s the weekend now and to treat ourselves, I’ve decided to ignore the heat. With the air conditioner turned on in the living and the fan turned on in the kitchen I’ve decided to conquer the heat and turned the oven on.
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon tandoori powder
- 1/4 teaspoon turmeric
- 3 cups frozen sweet peas
How you do it:
Break the cauliflower in small florets and wash it thoroughly. Shake the colander well to drain the water excess. Put the colander into a large bowl and sprinkle the followings over the cauliflower: salt, curry powder, olive oil, tandoori powder, turmeric. With two spoons mix well until every floret is covered in curry. Set a baking tray with baking paper and pour the cauliflower over.
Bake for about 20 minutes or until the cauliflower can be easily pierced with a fork.
This can be eaten as a side dish or just by itself.
I decided to follow the inspiration recipe I found on Andie’s Mitchell blog andiemitchell.com. As I had sweet pea in my freezer, I decided it’s a good time to use it.
While the the cauliflower was in the oven I brought the 3 cups of sweet peas to a boil for about 5 min. Drain well and mix with the curry cauliflower. Delicious !!!
Bon Appetite !