Crisp Roasted Curried Cauliflower with Tofu

This flavorful cauliflower dish makes the most of this late summer staple. Roasting the cauliflower brings out its sweetness, and the addition of curry powder takes the dish to a whole new level. The addition of tofu gives it the boost of beneficial soy protein and added staying power.

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Crisp Roasted Curried Cauliflower with (or without) Tofu

3 T olive oil
1 large head of cauliflower, chopped into florets (~6-8 cups)

1 large onion, chopped into 1 inch pieces

12 oz tofu, chopped into 1/2 inch cubes (optional)

1 T curry powder

2 tsp cracked anise seed (or fennel seed)

1/2 tsp red pepper flakes

1 tsp black pepper

3 cloves garlic, minced

1 T fresh ginger, minced

1/2 cup frozen (and thawed) green peas

1/4 cup chopped cilantro

1 tsp salt (or to taste)

Preheat oven to 400ºF (I like to use my oven's convection roast feature for this recipe. If you don't have that option, you can also raise the temperature to 425º to enhance the caramelization of the cauliflower)

Combine cauliflower, onions, and tofu with oil. Add curry powder, anise, red pepper, black pepper, garlic, and ginger. Toss to combine.

Spread on a large baking sheet (or two) and roast for 30-35 minutes, until the cauliflower is crisp tender and beginning to brown.

Finish the dish by tossing the roasted cauliflower mixture with peas, cilantro, and salt.

Serve as part of a more expansive Indian spread, on its own as a filling vegetarian main accompanied simply by flatbread or rice.

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