Curry Roasted Cauliflower

Curry Roasted Cauliflower

If you follow this blog you’ll know I’m a sucker for a simple dish on a Friday. This Curry Roasted Cauliflower is just that. It’s super simple to throw together, yet packs amazing flavor that gets soaked up in the florets after roasting!

This would make the perfect side dish to your protein of choice or by itself (but lets be real-who just eats cauliflower for dinner? oh wait, I did, I may have gotten the comment from my husband ‘are you really eating all that cauliflower for dinner?’ why yes, yes I am, it’s SO good!)

It takes 2 minutes prepare, and clean up is super easy because I line my baking sheets with aluminum foil!

So yummy, definitely make the next time you’re looking for a flavorful side dish!

Curry Roasted Cauliflower
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 head of Cauliflower, rinsed and cut into florets
  • 2 Tbs Garlic Flavored Grapeseed oil or Olive Oil (if using olive oil add 1 tsp of garlic salt)
  • 1 tsp Curry powder
  • ¼ tsp Chili powder
  • 1 tsp salt
Instructions
  1. Preheat oven to 425. Line a baking sheet with aluminum foil.
  2. In a bowl whisk together the Grapeseed oil or olive oil and curry powder, chili powder and salt. Then add the cauliflower florets, and coat/toss with the oil and spice mixture, spoon out onto foil lined baking sheet. Bake for 10 minutes, toss/flip the cauliflower, then bake for another 10 minutes and remove from oven. Allow to cool for a few minutes before enjoying!

 

 

Comments

    • says

      I do that all the time! I’ll come home and be like hmmm…did I really need 3 heads of cauliflower? lol! If you like cauliflower and curry-this recipe is definitely for you! Thanks for pinning & commenting girl!

  1. says

    Nice job on suggesting a different way to use curry powder from the standard coconut soup type (which is great as well, of course)! I always appreciate innovative ways to use familiar ingredients. Do you think you could switch out to another vegetable of different consistency, e.g. carrots for this same recipe, or do you think the absorptive/spongy property of the cauliflower is important to it taking up the curry/oil sauce? (Tofu is always a good flavor acceptor for something like this as well.)
    Thanks for a great site, I:ll be back!
    DH

    • says

      Thank you for the very thoughtful comment and question. I would definitely say other vegetables – such a carrots or squash potatoes even – would be great for this flavor combination! Also, tofu baked in this this combination of oil/curry would be absolutely delicious! Thanks again for the question, keep ‘em coming :)

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