We have had a bounty of scrumptious cauliflower for months, and my recipe roster has been diverse: Cumin and Fennel Roasted Cauliflower and Potatoes, Roasted Broccoli and Cauliflower with Parsley Pesto, Cauliflower and Gruyere Souffle, and Ginger Turmeric Cauliflower and Sweet Potatoes. But best of all, I’ve loved this Curry Roasted Cauliflower with Golden Raisins, Almonds and Cilantro.

The goal of curry dishes is not to punch with heat, but create a warm glow. The key to that is balance. Sweet raisins, toasted crunchy nuts, piquant cilantro all mellow the heat to a low simmer, and wed perfectly with the char of well-roasted cauliflower. Curry can be made in all different manners, but using a good-quality curry powder with coriander, turmeric, coriander, cumin, mustard, black pepper and cayenne makes this a quick dish with packed with flavor and warmth. It also gives a nutritional boost, with the benefits of fiber and vitamin C from the cauliflower, bumped up with turmeric’s anti-inflammatory and antioxidant qualities

 Curry Roasted Cauliflower with Golden Raisins, Almonds and Cilantro

Serves 4

Ingredients:

1 large head of cauliflower, cut into bite-sized florets

1 tablespoon good-quality prepared curry powder

Olive oil, kosher salt and freshly ground pepper

1/4 cup chopped toasted almonds

1/4 cup golden raisins

1/4 cup chopped cilantro

Heat an oven to 375 degrees. Line a sheet pan with parchment paper and pile cauliflower on it, seasoning with curry powder and generous olive oil, salt and pepper. Toss it all together, then roast in the oven, turning occasionally, until the cauliflower caramelizes and turns deep brown. Remove from oven when cauliflower is cooked through, tender and a rich golden brown. Toss with the almonds and raisins, then top with cilantro to serve.

Make your own curry powder: for the freshest, most authentic curry powder, make your own from whole spices. Toast 1 tablespoon each of whole cumin seeds, whole cardamom seeds, whole coriander seeds in a dry skillet over medium heat. Cool and put them into a spice blender, coffee grinder or bullet. Process the seeds until finely ground and add 2 tablespoons of ground turmeric, 1/2 teaspoon of ground mustard and 1/4 teaspoon (or more to taste if you like spicy) of cayenne pepper. Store in a sealed tight container for up to 3 months.