RECIPE: Using up Leftovers with Quick Curried Cauliflower

Ever wind up with random bits of leftovers in the fridge? They can be a headache because you don’t want them to go to waste, but they can also be a source of unexpected inspiration. This happened last week with some leftover canned tomatoes.

I was making plain roasted cauliflower, which I can happily eat almost every day. But on this particular day I felt like mixing things up, so I turned to those leftover tomatoes plus a little curry powder for extra flavor. Hope you’ll give it a try!

Quick Curried Cauliflower

Serves 2

To Start: Preheat oven to 350(F).

Step 1: Low-Heat Roast Cauliflower

• 4 cups cauliflower, cut into florets, about 1” in size (from about ½ med. head)
• 1 Tbsp. neutral-flavored oil, like avocado, grapeseed or sunflower*
• Sea salt and freshly ground pepper, to taste

Place cauliflower in a baking dish large enough to spread in a single layer. Drizzle with oil and then toss and rub with hands to evenly coat florets. Sprinkle with salt and pepper, then bake about 20 minutes, until florets are just beginning to brown. Remove from oven.

Now: Raise Oven Heat to 400(F)

Step 2: Finish Dish

• ½ cup diced tomatoes, with a little of their juices
• 1 tsp. yellow curry powder, mild or medium, more or less, to taste

Pour tomatoes evenly over cauliflower then sprinkle curry powder evenly over dish.

Return to oven and roast about 10 more minutes, until cauliflower is browned nicely and tomato juices and tomatoes have been reduced and incorporated into dish as in the first picture above.

*NOTE: Neutrally Flavored Oil vs. Olive Oil I use a neutrally flavored oil since the flavor of my usual olive oil can conflict a little with the Indian flavors of curry. But if you only have olive oil, it is fine to use.