2 medium heads cauliflower
2-3 tablespoons olive oil
1 1/2 tablespoons mild curry powder (I use Morton & Bassett)
salt and pepper
1/4 cup dried, unsweetened cherries
1/4 cup pecans, chopped roughly
Preheat oven to 425 degrees F.
Remove stem from cauliflower, cut into chunks, and rinse thoroughly. With your hands, crumble the cauliflower into bite sized pieces and place in large baking dish. Drizzle with olive oil, a generous pinch or two of salt and pepper, and curry powder. NOTE: this may seem like a LOT of spice, but as long as you’re using a mild curry, the cauliflower carries the flavor very well… fear not!
Place prepared cauliflower into your preheated oven and roast for about 30 minutes, stirring occasionally, until cauliflower is cooked through and browned in some areas.
While the cauliflower cooks, prepare your pecans and cherries. I was able to find these unsweetened dried cherries in the bulk section of Whole Foods, and they are deliciously tart. If you can’t find unsweetened cherries, you can easily substitute standard varieties.
Place the warm cauliflower in a pretty serving dish, taste for appropriate seasoning, and sprinkle with cherries and pecans. Enjoy!