Description
A flavorful and easy-to-make roasted curried cauliflower recipe that combines tender cauliflower florets with warm spices, perfect as a side dish or addition to salads and grain bowls.
Ingredients
Scale
Main Ingredients
- 1 large head cauliflower, chopped into florets
- 3 tablespoons olive oil
- 1 tablespoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon fresh squeezed lemon juice
- 2-3 tablespoons chopped fresh cilantro or parsley
Instructions
- Preheat oven: Preheat your oven to 425 degrees F and line a large rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare cauliflower: In a large bowl, toss the cauliflower florets with olive oil, curry powder, salt, and black pepper until evenly coated with the seasoning mixture.
- Arrange on baking sheet: Spread the seasoned cauliflower florets on the prepared baking sheet in a single layer, ensuring they have space for proper roasting and browning.
- Roast cauliflower: Roast the cauliflower in the preheated oven for 30 minutes, flipping halfway through if desired, until the florets are browned and tender without burning.
- Add finishing touches: Drizzle the roasted cauliflower with fresh lemon juice and toss gently to combine. Garnish with chopped cilantro or parsley before serving to add brightness and color.
Notes
- Use fresh lemon juice to add a tangy brightness that complements the curry spices.
- Flip the cauliflower halfway during roasting for even browning, though it is optional.
- Substitute fresh cilantro or parsley based on your preference or availability.
- This dish pairs well with grain bowls, salads, or as a flavorful side to main courses.
- For a spicier kick, add a pinch of cayenne pepper to the seasoning mix.
Nutrition
- Serving Size: 1 serving
- Calories: 76 kcal
- Sugar: 2 g
- Sodium: 177 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
