Curried Roasted Cauliflower Recipe
This curried roasted cauliflower is flavourful, tangy and absolutely addictive. Better make a double batch to keep your family satisfied.
Equipment
- Large bowl
- Knife and cutting board
Ingredients
Optional Toppings:
- Squeeze of lemon
- fresh parsley
Instructions
- Preheat the oven to 400°F.
- Wash the cauliflower and cut the florets off the core. Cut bigger pieces in half or quarters if you have to. You want to get them to be a relatively similar size.1-1.5 lb cauliflower
- In a large bowl combine the oil and spices and stir well.1 tbsp curry powder, ½ tbsp ground coriander, 2 tbsp olive oil, ½ tsp salt
- Pour the cauliflower into the bowl with the sauce and stir to coat as evenly as possible. I like to use silicone spatulas as they help to bring up any sauce that coats the bowl. They’re also very gentle on the cauliflower.1-1.5 lb cauliflower
- Spread the coated cauliflower onto a parchment-lined cookie sheet and bake for 30 minutes.
- Serve as a side to your favourite meal, add to your salad or have it on its own as a snack. If you like it spicy try it topped with sriracha otherwise, have it with a squeeze of lemon and some freshly cut parsley.Squeeze of lemon, fresh parsley
Video
Notes
Note 1: The serving size is based on this dish as a side dish.
Nutrition
Nutrition Facts
Curried Roasted Cauliflower Recipe
Amount per Serving
Calories
97.1
% Daily Value*
Fat
7.6
g
12
%
Saturated Fat
1.1
g
7
%
Polyunsaturated Fat
0.8
g
Monounsaturated Fat
5.3
g
Sodium
325.9
mg
14
%
Potassium
370.7
mg
11
%
Carbohydrates
6.9
g
2
%
Fiber
3
g
13
%
Sugar
2.2
g
2
%
Protein
2.4
g
5
%
Vitamin A
16.9
IU
0
%
Vitamin C
55.1
mg
67
%
Calcium
36.9
mg
4
%
Iron
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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