This Unexpected Curry-Garlic Roasted Cauliflower Will Change How You Think About Dinner Forever
Ever caught yourself wondering if vegetarian meals have to taste like a cardboard box? Well, buckle up, because the Institute of Culinary Education is about to flip that stereotype on its head with a recipe that’s anything but dull. This curry-garlic roasted cauliflower isn’t just a sidekick to your main course—it can grab center stage as a meat-free marvel on its own. Imagine tender cauliflower florets bathed in a fragrant curry oil, infused with garlic that’s been “sweated”—a fancy chef way of saying gently softened without a hint of bitterness. Intrigued? You should be. This dish proves that veggies can pack a flavorful punch, making you question why you ever dismissed them as boring in the first place. Ready to awaken your taste buds and maybe even fool your carnivorous friends? Click here to get cooking!
Vegetarian meals can have a reputation for being bland and boring, but the Institute of Culinary Education has a recipe that may change your mind. This curry-garlic roasted cauliflower works equally well as a meat-free main or as a side dish.
This recipe calls for sweating the garlic, which might be an unfamiliar phrase for beginner cooks. Barbara Rich, an assistant director of education and culinary arts chef-instructor at ICE, tells Mental Floss that the technique involves cooking garlic over low heat. The goal is to soften the allium without browning it. Burnt garlic has an unpleasant, bitter taste, so it’s important to avoid cooking it for too long.
