roasted curry curried cauliflower

Roasted Curry Cauliflower

It can be difficult, and at times repetitive, to figure out how to fill half your plate with vegetables at meals. A good trick is to make those vegetables a tasteful delight. This recipe calls for spices to make that side of the plate a little more creative using cauliflower. Cauliflower is easy to cook and soaks up the flavor beautifully.

Instead of boiling it and losing the antioxidants easily, roast it to add crunch to your meal. To add a unique color use a colored variety of cauliflower such as orange, green and purple. Fill your plate with more of this cauliflower and less potato to get a similar mouth feel with less of the starch. Feel assured that you are getting a good dose of folate, potassium and at a low calorie price.


Serves 4

  • 1 head of cauliflower, cut into florets
  • 2-3 cloves garlic, peeled and coarsely minced
  • ~ 2 tbsp lemon juice from half a lemon
  • 2 tbsp olive oil
  • ¼ tsp salt
  • ½ tsp ground black pepper
  • ½ tsp ground cumin
  • ¼ tsp curry powder or garam masala


1) Preheat oven to 400°F.
2) Add cauliflower into large casserole dish. Toss in the garlic and olive oil. Sprinkle in lemon juice, salt, pepper, cumin and curry powder.
3) Place casserole in the oven, uncovered, for 25-30 minutes. Stir the mixture mid-way through so it evenly cooks. The dish is done when the cauliflower is lightly brown and can be easily pierced by a fork.
4) Remove from oven and serve warm as a side dish to a meal.

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Calories (kcal) 102 Vitamin A (μg) 0.3
Fat (g) 7.3 Folate (μg) 83
Protein (g) 3.0 Calcium (mg) 39
Carbohydrate (g) 8.5 Iron (mg) 1.0
Sugar (g) 2.9 Sodium (mg) 190
Fibre (g) 2.7 Potassium (mg) 453