The BEST roasted cauliflower is roasted curried cauliflower! With onions, garlic, curry spices. Fast, EASY, healthy!
Years ago, most people I knew prepared cauliflower by steaming or boiling it and serving it with a little butter. Then came the discovery of the magic that happens when you roast cauliflower.
Those plain, simple, sometimes soggy (albeit cooked) white veggies that we ate because we were supposed to have now turned into something crunchy, nutty, and insane that we fought to finish.
It’s easy to do. Toss the florets with the olive oil, curry spices and lemon juice, spread on a large sheet pan and toast in the hot oven until nicely browned.
In this recipe we use regular yellow curry powder and add some ground cinnamon to it. And we add garlic and chopped onions to the mixture. The onions in particular give the curry and cauliflower a sweet balance.
Roasted Curry Cauliflower
If you don’t have yellow curry powder, you can substitute it with a mixture of ground cumin, ground turmeric, ground ginger, and ground coriander. Turmeric gives yellow curry powder its yellow color. Attention, it colors!
ingredients
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1 big (or 2 small ones) head(s) cauliflowerseeded, broken into large florets, florets cut into 1/2 inch slices
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1/2 Onionpeeled, thickly sliced from root to tip
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4 cloves garlic, sliced
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2 tablespoon lemon juice
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1/3 Cup (80ml) Extra virgin olive oil
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1 1/2 teaspoon yellow curry powder
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1/4 teaspoon Cinammon
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1/2 teaspoon Salt
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1/4 teaspoon ground black pepper
method
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Preheat the oven, line the baking tin with foil:
Preheat oven to 220°C (425°F) with a rack in the top third of the oven. Line a large rimmed baking sheet with foil.
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Whisk together garlic, lemon juice, oil, curry powder, cinnamon, salt:
In a large bowl, combine the garlic, lemon juice, olive oil, curry powder, cinnamon, salt and pepper. Beat vigorously until everything is well mixed.
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Spread the floret slices with the curry mixture:
Add the cauliflower and onion slices to the bowl with the curry and toss to coat. Spread the cauliflower and onion slices in a single layer on the baking sheet.
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Roast in the oven:
Roast in the oven at 220°C (425°F) for 25 to 30 minutes until well browned. Check halfway through cooking and rotate pan for more even cooking.
Serve immediately or at room temperature.
Links:
Roasted Cauliflower here on Simply Recipes
Roasted Cauliflower Pasta here on Simply Recipes
Curry Cauliflower Pizza by Naturally Ella
How to cut and core cauliflower here on Simply Recipes
| nutritional information (per serving) | |
|---|---|
| 147 | calories |
| 13g | Fat |
| 8g | carbohydrates |
| 3g | protein |
