Roasted Curried Cauliflower
Cauliflower takes on a sweeter, caramelized flavor when roasted in the oven. This Indian-inspired recipe doesn’t require much oil and the results are absolutely delicious.
Filed Under: Asian Heritage Diet, Vegetarian & Vegan Diet, Side dishes, Dinner, Vegetarian, Vegan, Gluten-free, Staff Favorites
Active time
10 minutesTotal time
40 minutesYield
6 servingsServing Size
1/2 cupNutrition
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Ingredients
6 cups cauliflower, chopped into 1-inch florets
1 teaspoon ground cumin
1 tablespoon fresh ginger, peeled and grated
1⁄4 teaspoon ground turmeric
3⁄4 teaspoon salt
2 teaspoons ground coriander
½ teaspoon paprika
1⁄2 teaspoon cayenne pepper, or to taste
2 tablespoons canola oil
3 tablespoons water
2 teaspoons lemon juice
3 tablespoons cilantro, finely chopped
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, add the cauliflower and sprinkle with the cumin, ginger, turmeric, salt, coriander, paprika, and cayenne pepper. Toss to coat.
- In a small bowl, whisk together the oil and water, then drizzle over the cauliflower and toss well.
- Spread the cauliflower onto the greased sheet pan, in a single layer. Do not over crowd the cauliflower. Bake for 25 -30 minutes, until nicely caramelized, turning over halfway (Keep the mixing bowl.)
- Return the roasted cauliflower into the mixing bowl and sprinkle with lemon juice. Toss lightly and transfer to a serving platter. Garnish with cilantro.
An Oldways recipe, courtesy of Madhu Gadia
Nutrition
Calories: 70Total Fat: 5g
Saturated Fat: 0g
Sodium: 320mg
Carbohydrate: 6g
Fiber: 3g
Total Sugar: 2g (Added Sugar: 0g)
Protein: 2g
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