Roasted Curry Cauliflower
February 20, 2014
2 Comments
The weather is starting to warm up in Connecticut! I walked to the library today in all my winter layers and I was actually not cold! Hurray! It’s amazing how sunny and 40 degrees can feel so warm in February 🙂
In honor of the (hopefully!) fast approaching spring I’ve decided to give you a recipe for a yummy bouquet of flowers…cauliflower to be precise! Cauliflower really is a flower and so is broccoli! I almost didn’t believe it until I saw these fantastic photos!
Just like the carrots in my delicious soup, roasting the cauliflower in a hot oven caramelizes the sugars, bringing out its natural sweetness and deep flavors.
The curry and cumin play nicely with the sweetness, adding just the right little spicy kick.
I really prefer and highly recommend using the full amount of olive oil in this recipe. It’s heart healthy and gives the cauliflower a super moist texture! If that doesn’t convince you, I have experimented with some substitutions that work really well too. I’ve found that you can remove some or all of the olive oil by either spraying the cauliflower with cooking spray or soaking them in water or vegetable broth before roasting. Both substitutions will give you tasty roasted curry cauliflower, with a fraction of the calories.
Enjoy this delicious roasted cauliflower curry bouquet today! Happy almost spring everyone!
Roasted Curry Cauliflower
Ingredients
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1 head of cauliflower
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3 tablespoons of olive oil
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1 teaspoon curry powder
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½ teaspoon ground cumin
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½ teaspoon ground ginger – optional
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½ teaspoons salt
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½ teaspoon pepper
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optional parsley for garnish
Instructions
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Preheat oven to 425 degrees
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Chop cauliflower into florets. Mix oil with spices. Pour spices over cauliflower. Toss with hands to coat, rubbing oil into cauliflower pieces.
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Arrange cauliflower in a single layer on a baking sheet. Roast until tender and slightly browned, about 30-40 minutes. Serve immediately.
Jeanne Bravin
We love roasted cauliflower and will definitely be trying this variation soon. I’m assuming that the third ingredient should be 1 teaspoon of curry, though?
Karen
Hi Jeanne, thanks for catching that error – an extra 1 teaspoon of cauliflower certainly wouldn’t make much sense 🙂 Let me know what you think when you get a chance to give the recipe a try 🙂