Search
Search

ROASTED CURRIED CAULIFLOWER

Cauliflower is so versatile. Simply adding a new spice can totally change its appeal. This recipe is very simple and tasty. The curry is light and the touch of cinnamon adds a delicious flavor that is unexpected.

Plan: (Standard, Vegan/Vegetarian, & Maintenance)

Print Recipe

Serving information: One serving of this recipe is 1 cup cooked and covers your vegetable and fat for one meal.

ROASTED CURRIED CAULIFLOWER

Cauliflower is so versatile. Simply adding a new spice can totally change its appeal. This recipe is very simple and tasty. The curry is light and the touch of cinnamon adds a delicious flavor that is unexpected.

INGREDIENTS

  • 1 large or 2 small cauliflower heads
  • 1/2 onion, thickly sliced in wedges (root to tip)
  • 4 cloves garlic, sliced
  • 2 Tbsp lemon juice
  • 1/3 cup avocado oil
  • 1-1/2 tsp yellow curry powder, or 1/2 tsp. more for greater flavor
  • 1/4 tsp. ground cinnamon
  • 1/2 tsp. Pink Himalayan salt
  • 1/4 tsp. black pepper, ground

INSTRUCTIONS

  1. Preheat oven to 425˚F with rack on top third of oven. Line a baking pan with parchment paper or foil.
  2. Cut the cauliflower into florets and slice them into 1/2-inch slices.
  3. Whisk together the garlic, lemon juice, avocado oil, curry, cinnamon and salt in a large bowl until well-combined. Add the cauliflower florets and onion and coat well. Spread onto the lined baking sheet in a single layer.
  4. Roast for 25-30 minutes or until well-browned.