An Indian-inspired spice blend adds a warm hue and gives this vegetable dish an exotic taste.

　　

Ingredients

serves 4

　　1 1/2 tablespoons extra-virgin olive oil

　　1 teaspoon mustard seeds

　　1 teaspoon cumin seeds

　　3/4 teaspoon curry powder

　　3/4 teaspoon coarse salt

　　1 large head cauliflower (about 2 pounds), cut into large florets

　　Nonstick olive oil cooking spray

　　

Step 1

Preheat the oven to 375°F. Coat a rimmed baking sheet with cooking spray. In a large bowl, stir together the oil, mustard seeds, cumin seeds, curry powder, and salt. Add the cauliflower, tossing to coat thoroughly with the spice mixture.

　　

Step 2

Arrange the cauliflower in a single layer on the prepared sheet. Roast until the florets are browned on bottom and tender when pierced with the tip of a paring knife, about 35 minutes. Serve hot.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.