curry-spiced-roasted-cauliflower.json

{
    "directions": [
        "Preheat an oven to 400\u00b0F (200\u00b0C).",
        "Trim the very bottom of the cauliflower stem, leaving most of the stem attached to the head. Place the cauliflower, stem side down, on a cutting board and cut into 3/4-inch (2-cm) slices. Arrange the slices in a single layer on a baking sheet. Brush both sides of the cauliflower with the olive oil and sprinkle both sides evenly with the curry powder. Season both sides with salt.",
        "Roast until the cauliflower is lightly browned and tender when pierced with a small knife, 15 to 20 minutes.",
        "While the cauliflower is roasting, in a small bowl, stir together the parsley, onion, capers and vinegar.",
        "To serve, transfer the cauliflower to a platter and spoon the parsley mixture evenly over the top. Serve hot. Serves 4.",
        "Williams Sonoma Test Kitchen"
    ],
    "ingredients": [
        "1 head cauliflower",
        "2 Tbs. extra-virgin olive oil",
        "1 Tbs. curry powder",
        "Kosher salt",
        "1/4 cup (1/4 oz./7 g) chopped fresh flat-leaf parsley",
        "2 Tbs. minced red onion",
        "1 Tbs. capers, drained and coarsely chopped",
        "1 Tbs. red wine vinegar"
    ],
    "language": "en-US",
    "source": "www.williams-sonoma.com",
    "tags": [],
    "title": "Curry Roasted Cauliflower",
    "url": "http://www.williams-sonoma.com/recipe/curry-spiced-roasted-cauliflower.html"
}