Roasted Curried Cauliflower

Roasted Curried Cauliflower

Ready in 40 minutes

Serves 4 people

Ingredients

  • 1 large (or 2 small) head(s) cauliflower, cored, broken into large-ish florets, florets sliced into 1/2-inch slices
  • 1/2 onion, peeled, thickly sliced, root to tip 
  • 4 cloves garlic, sliced
  • 3 tbsp lemon juice
  • 1/4 cup (80 ml) olive oil
  • 1 1/2 teaspoons yellow curry powder
  • 1/3 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

 

Preparation

  1. Preheat oven, line baking pan with foil: Pre-heat oven to 425°F (220°C) with a rack on the top third of the oven. Line a large rimmed baking with foil.

     

  2. Whisk together garlic, lemon juice, oil, curry, cinnamon, salt: Put the garlic, lemon juice, olive oil, curry powder, cinnamon, salt, and pepper in a large bowl. Whisk vigorously until well combined.

     

  3. Coat floret slices with curry mixture:  Add the cauliflower and onion slices to the bowl with the curry and toss to coat. Spread the cauliflower and onion slices on the baking sheet in a single layer.

     

  4. Roast in oven: Roast in oven at 425°F (220°C) for 25 to 30 minutes until well browned. Check halfway through the cooking, and rotate the pan for more even cooking.

     

  5. Serve immediately or at room temperature.

 

Tips

If you don’t have yellow curry powder, you can substitute with a mix of ground cumin, ground turmeric, ground ginger, and ground coriander. The turmeric is what gives yellow curry powder its yellow color. Watch out, it stains! 

 



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