Roasted Curry Cauliflower
Roasted Curry Cauliflower | Freckled Italian

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.

Roasted Curry Cauliflower | Freckled Italian


  • 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.

Roasted Curry Cauliflower | Freckled Italian

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!

Roasted Curry Cauliflower | Freckled Italian
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Five Favorite Spring Things
Five Favorite Spring Things | Freckled Italian

That first morning you leave the house without a sweater.

The way sunscreen feels on your skin on a warm afternoon walk.

Napping on a Saturday with the windows open.

The smell of fresh-cut grass at the park as you push an excited toddler on the swings.

A bouquet of flowers in a vase on the counter of a sunny kitchen.

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A Grain-Free, No-Bake Lemon Tart
Grain-Free No-Bake Lemon Tart | Freckled Italian

No matter how homesick I may get for the east coast from time to time, there’s absolutely nothing I love more than walking into my backyard on a sunny afternoon and picking a bunch of lemons from our tree. I usually slice them up to pop into ice water or hot tea or the occasional Diet Coke, but I’ve always wanted to try out an actual lemon “recipe” with our abundance of citrus.

Last year I made some super salty preserved lemons, but this time I thought it’d be fun to try my hand at a big fresh lemon tart to celebrate that spring is only a week away. I originally wanted to make this a low-carb or at least Paleo dessert, but I ended up using regular sugar for the lemon curd because it’s what I had and honestly, it’s what I wanted. If you use low-carb sugar alternatives, I’m sure you could substitute the sugar for something else, but I did make the crust grain-free, sugar-free, and with only a few ingredients!

Grain-Free, No-Bake Lemon Tart


For the crust:

  • 3 cups of nuts (I used almonds and a bit of pecans)

  • 1 cup of melted coconut oil

  • A pinch of salt

  • 1/4 teaspoon vanilla extract

For the filling (from Ina Garten’s lemon curd recipe):

  • 3 large lemons

  • 1 1/2 cups of sugar

  • 4 eggs

  • 4 ounces of butter, room temperature


  1. To make the crust, pulse nuts in a food processor until finely crushed (stop before you turn it into nut butter—you want it to be the texture of rough sand). Transfer from food processor into a bowl.

  2. Pour melted coconut oil over nut mixture and stir well to incorporate. Add salt and vanilla and mix together. Transfer to a pie dish and press gently with your fingers to create a crust. Refrigerate until ready to use.

  3. Use a vegetable peeler to remove the zest of the lemons. Transfer zest to food processor and pulse together with sugar until well combined. Cream butter in a separate bowl and add the sugar and lemon mixture to it. Mix well to combine and add eggs one at a time as you continue to stir. Slowly add lemon juice and mix until smooth.

  4. Transfer everything to a pot on the stove and cook over medium-low heat until curd begins to thicken—about 10-15 minutes. Remove from heat and allow to cool completely (you can make the curd a day or two ahead of time if you want).

  5. Pour the filling into the pie and transfer to freezer. Remove from freezer 10-15 minutes before serving.


Happy belated pi day and early spring wishes! Is there anything more cheerful than a bright yellow lemon pie?

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