A weekday spaghetti dinner may easily be upgraded with this quick and simple mushroom carbonara recipe. This dish can be ready in just 10 minutes from the time the water boils. Though I usually cook this lightly in sodium, you might want to salt the pasta water and the cooking mushrooms.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 12 cups cauliflower florets
- 2 large onions, quartered
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- ½ cup olive oil
- ⅓ cup red wine vinegar
- 4 ½ teaspoons curry powder
- 1 tablespoon minced garlic
- 1 tablespoon paprika
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- 1 ½ teaspoons salt
- 1 pinch freshly ground black pepper to taste
- ⅓ cup chopped fresh cilantro
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place cauliflower florets in a large roasting pan. Pull apart onion quarters into separate layers and set aside.
- Heat a small skillet over medium heat. Cook and stir coriander seeds and cumin seeds in the hot pan until slightly darkened, about 5 minutes. Remove from heat, crush coarsely with a mortar and pestle, and transfer to a medium bowl.
- Add oil, vinegar, curry powder, garlic, paprika, chili powder, cumin, and salt to the crushed seeds; whisk to combine. Pour dressing over cauliflower; toss to coat. Spread in a single layer in the pan and sprinkle with pepper.
- Roast in the preheated oven, stirring occasionally, about 20 minutes. Add onions and stir thoroughly. Continue to roast, stirring occasionally, until vegetables are tender, about 15 minutes more. Garnish with cilantro.
- This uses about 4 pounds of cauliflower.
- This dish can be made ahead and left at room temperature for several hours, simply reheat in a 450 degree F (230 degrees C) oven for about 10 minutes.
Reviews
Excellent flavor! I will make this again.
This is a great healthy alternative if you want chinese but don’t want to eat the rice. Paired nicely with chicken.
I can’t say enough good things about this recipe! This sauce is absolutely divine. I wasn’t able to find cumin seeds so I had to skip that part but the rest is perfection (and I will be looking for those seeds in the future so I can make this as directed!) This is super flavorful and the onions and cauliflower go together really nicely. I served it over rice and the leftovers have made a great lunch. I would like to use this sauce for roasted tofu…and literally anything else I can think of. Big fan of this one!