Roasted Curry Cauliflower
It’s time for another old recipe reshoot! I think cauliflower is one of the most boring vegetables out there, but I do love it roasted. If you use enough fat and high enough heat you can get it really nice and crispy, and because it’s so bland it does really well with almost any flavor and seasoning—in this case a generous amount of curry powder.
My mom used to make this roasted curry cauliflower a lot when I lived at home after grad school, and I always forget how simple and delicious it is. We don’t use curry nearly enough, but every time I break it out of the spice drawer I’m always so glad I did. Originally we used coconut oil but I actually like this recipe more with olive oil—if you have some melted ghee that would actually probably be the tastiest. If you’re a big fan of coconut oil, though, go for it! I just personally don’t love it in savory recipes.
1 large head of cauliflower
1/4 cup olive oil
2 tablespoons of curry powder
Salt and pepper, to taste
1/4 teaspoon of crushed red pepper (or more/less depending on preference)
Green onion or cilantro, for garnish
1. Preheat oven to 400 degrees. Wash and chop cauliflower—I like to slice it straight down from the top so that the pieces are more flat and have a little bit of stem holding them together (I think it makes them crunchier in the oven!).
2. Transfer cauliflower to a baking sheet. Drizzle olive oil over the vegetables and sprinkle curry powder. Use your hands to mix everything really well, ensuring that each piece is covered with oil and curry powder. Season with salt and pepper and sprinkle with crushed red pepper.
3. Bake at 400 for 20-25 minutes. Serve topped with chopped green onion or cilantro.
I love this cauliflower as a side dish with some grilled chicken, on a bowl of steamed rice, or even on its own as a snack. You can make it as spicy or as mild as you’d like! I hope you love it—let’s all make a pact to eat more vegetables this spring and summer!