Last week, my CSA delivery arrived with a gorgeous head of cauliflower. I love to roast my vegetables, but hadn’t yet tried it with cauliflower.
It was time.
I dug into my spice rack and came out with a lovely curry powder I’d picked up at my local vegetable stand a few months back.
The result? A savory, warming side dish that, for a vegetable, is surprisingly hearty.
Curry Roasted Cauliflower
1 head cauliflower, rinsed and cut into florets
2 tablespoons olive oil
1-2 teaspoons curry powder (season according to your palate)
sea salt and fresh ground pepper to taste
Step by step
- Preheat oven to 450 F and put the oven rack in the middle position.
- Toss cauliflower, olive oil, curry powder, salt and pepper in a bowl to thoroughly coat.
- Spread the cauliflower on a shallow roasting pan (I used a jelly roll pan).
- Roast the cauliflower for 25-30 minutes, turning and stirring from time to time, until the golden brown.
WW PP 2; Calories 72; Total Fat 5.1g; Saturated Fat .7g; Cholesterol 0mg; Sodium 417mg (with 1 tsp salt); Potassium 322mg; Carbs 6.2g; Fiber 3.8g; Sugar 0.1g; Protein 2.2g; Vitamin C 75% RDA.
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Category: Side Dishes
About heather: Thirty-three year old wife, mother, runner and wannabe renaissance woman striving to look and feel even BETTER than she did before babies. View author profile.