Roasted Cauliflower and Tofu Curry

I've started to realize that there are a ton of recipes that I've tried that haven't made it in here yet. So I'm going to make a concerted effort over the next few weeks to get some of them posted. The best time to start is now.

I made this for Rachel at one point as a thank you for letting me use her car or driving me around or taking care of Gloucester... I dunno, something. Anyway, I can't eat it so I can't speak to the taste personally, but she indicated that it was good. It's also fairly decent for you, so that's an added bonus. It's also a good vegetarian dish. I served this up over brown rice, but you can used whatever kind you like or even some other grain.

Roasted Cauliflower and Tofu Curry

1 lb extra firm tofu, cut into 1-inch cubes
2 tsp olive oil
2 Tbsp curry powder (whatever kind you like will work but I used a madras variety)
1 tsp ground cumin
1 tsp ground ginger
1 tsp table salt
1 large onion, sliced into 1/4-inch half moons
1 medium head cauliflower, cut into 1 1/2-inch pieces (Don't use frozen. It'll end up too mushy.)

1- Preheat oven to 450 degrees. Gently press tofu between several layers of paper towels to remove excess water.
2- Heat a large nonstick skillet over medium-high heat. Add oil, spices and salt. Add onions and cook, stirring often, until onions are very wilted and browned (about 8 to 9 minutes or possibly longer depending on how precisely they are sliced).
3- Combine cauliflower and tofu in a large bowl. Pour onion mixture into bowl and coat with cooking spray; mix with a spoon to thoroughly coat. Spread mixture onto a baking sheet in an even layer.
4- Roast, stirring 3 times, until cauliflower and tofu are golden brown and smell very fragrant, about 25 to 35 minutes.