It took me 50 years to realize that I love cauliflower. In the past, it was a white hard veggie, that crumbled into bitter unpalatable flavors in my mouth. The only way I would eat it was covered in ranch dressing, which from a nutritional aspect, probably totally negated any benefit of eating a vegetable. I am now the roasted cauliflower queen. I probably eat 2 heads of cauliflower a month. Mostly for dinner, but with leftovers sprinkled into breakfast and lunch on a regular basis. It is easy to make, and roasting cauliflower gives it a nutty flavor that is in no way related to the raw veggie.
We eat a lot of chicken, so I am always looking for a way to mix it up a little bit. This is easy to make, but has an exotic taste, like you spent a lot of time in the kitchen. In testing our new spice blends, we made this recipe twice. First with Garam Masala, then with Chinese 5 Spice Powder. In our kitchen the Garam Masala version won hands down, however, if you are a fan of anise, you may prefer the Chinese 5 Spice version.
If you plan ahead and marinate the chicken overnight, the flavors are richer and the chicken is more moist.
I usually make this in the fall and winter, but the past few days have been so cold, I broke out the soup pot and made a double batch of Curried Lentil and Sweet Potato Soup. The roasted sweet potato slightly sweetens the bite of the curry and the two flavors meld together to create a complex and tasty soup.