This Roasted Curry Cauliflower it’s so tasty with just the right amount of spice. Baked in the oven until tender, it makes a delicious side dish or addition to salads, pasta and more.
This roasted curry cauliflower is simply delicious and perfect to add to your favorite dishes or serve as a vegetable side dish. Cauliflower roasts so well, tender but still firm and lightly caramelized for a hint of sweetness. It easily absorbs all the tasty flavors it is cooked in, making it perfect for experimenting with toppings. The curry powder in this recipe adds a slight spice and is really enhanced by the splash of lemon juice.
It is a healthy dish to prepare, rich in vitamins and minerals without too many calories. The ingredients are also anti-inflammatory for enhanced health. Enjoy this dish as it is or modify it according to your family’s preferences. It’s versatile and easy to make, and you can even prep it ahead of time for easy overnight cooking. Let’s talk about the ingredients for this delicious vegetarian recipe.
Videotutorial
What you will need
- Cauliflower. See below for what to look for when shopping for cauliflower.
- Curry powder. For spice and flavor.
- Olive oil. Vegetable, olive, avocado or whatever your favorite oil is.
- Salt. To taste.
- Lemon juice. Fresh is best, but concentrate can also be used.
How to do it
1. Cut the cauliflower florets off the head. Season with curry powder, salt and olive oil. Stir until everything is well covered.
2. Bake the cauliflower in the oven at 200 ° C until golden and crisp, about 25-30 minutes. Drizzle with lemon juice before serving.
Tips for the best roasted curry cauliflower
- Choose the best cauliflower. When shopping for cauliflower, look for heads that are heavy for their size and have dense flowers. They must be creamy white and without stain or browning.
- Cut the cauliflower with flat edges. The flat edges rest directly on the pan during cooking. This creates more surface to caramelize, increasing the savory, almost sweet flavor of these florets.
- Don’t overcrowd the pan. When placing the florets on the pan, leave some space between them to make sure they can become slightly crunchy at the edges. Too many at once will produce too much steam, softening them.
Add-ons and replacements
- Add some heat. Add cayenne pepper or chili flakes for a spicier version of this dish. Alternatively, you can reduce the curry powder if you prefer less heat.
- Make them crunchy. If you have an air fryer, these cauliflower florets can get nice and crunchy. Or try this recipe for crispy cauliflower bites.
- Substitute other spices. Instead of curry, try parsley and nutritional yeast for a cheesy flavor. Or add garlic powder and ginger for an Asian twist.
- Add the sauce. This cauliflower dish would taste delicious topped with carrot paste sauce or a drizzle of vegan cashew sauce.
How to store
Store leftover roasted curry cauliflower in the refrigerator in an airtight container or ziplock bag for up to 4 days. You can heat them in the microwave or oven on a baking sheet for about 5-10 minutes until they are hot and slightly crunchy at the edges.
How to serve it
- As is. If you want to have a light meal or snack, this can be enjoyed as it is or with a drizzle of oil Chermoula sauce.
- As a side. Serve this roasted curry cauliflower with your favorite main dishes, like “Eggplant meatballs Vegan black bean burgeror Easy hummus wraps.
- With cereals. Put some rice on top (Spinach rice or Rise and beans), cous cous (Couscous with mushrooms it’s AMAZING!), quinoa, bulgur or sorghum with this curry cauliflower.
- In salads. Roasted cauliflower tastes delicious on salads, like this one Quinoa Tabbouleh Salad or Creamy radish and cucumber salad.
- On the pasta. Add these florets to your favorite pastas, for example Pasta with roasted pepper sauce or Creamy Spaghetti With Lemon.
This roasted curry cauliflower is a savory side that has a tasty texture that you can enjoy with so many meals. As it is or served alongside your favorite family dishes, this dish is easy to prepare so it makes dinner preparation a breeze. Delicious and simple, you can’t go wrong with roasted cauliflower.
More tasty vegan cauliflower recipes:
Roasted Curry Cauliflower
This Roasted Curry Cauliflower it’s so tasty with just the right amount of spice. Baked in the oven until tender, it makes a delicious side dish or addition to salads, pasta and more.
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Portions: 2 portions
Calories: 128kcal
ingrediants
- 1 lb. cauliflower florets
- 1 table spoon. olive oil
- ½ table spoon Curry powder
- ½ teaspoon sea salt or to taste
- ½ table spoon. lemon juice
Instructions
-
Cut the cauliflower florets off the head. Season with curry powder, salt and olive oil. Stir until everything is well covered.
-
Bake the cauliflower in the oven at 200 ° C until golden and crisp, about 25-30 minutes. Drizzle with lemon juice before serving.
Notes
Tips for the best roasted curry cauliflower
- Choose the best cauliflower. When shopping for cauliflower, look for heads that are heavy for their size and have dense flowers. They must be creamy white and without stain or browning.
- Cut the cauliflower with flat edges. The flat edges rest directly on the pan during cooking. This creates more surface to caramelize, increasing the savory, almost sweet flavor of these florets.
- Don’t overcrowd the pan. When placing the florets on the pan, leave some space between them to make sure they can become slightly crunchy at the edges. Too many at once will produce too much steam, softening them.
How to store
Store leftover roasted curry cauliflower in the refrigerator in an airtight container or ziplock bag for up to 4 days. You can heat them in the microwave or oven on a baking sheet for about 5-10 minutes until they are hot and slightly crunchy at the edges.
Nutrition
Calories: 128kcal | Carbohydrates: 12g | Protein: 5g | Fat: 8g | Saturated fats: 1g | Polyunsaturated fats: 1g | Monounsaturated fat: 6g | Sodium: 547mg | Potassium: 705mg | Fiber: 5g | Sugar: 4g | Vitamin A: 15IU | C vitamin: 111mg | Soccer: 58mg | Iron: 1mg
