Curry Roasted Cauliflower

I've never eaten much cauliflower, but since I've found some great recipes, I'm enjoying this nutrient-rich vegetable more often. Have you tried my Potato-Less Potato Salad? Most don't miss the potatoes in this delicious summer-time staple.

This Curry Roasted Cauliflower recipe is so good, it may even become your favorite side dish. Darya Rose of Summer Tomato created this recipe and despite how simple the recipe is, she claims it "completely transforms it from a vegetable people are pretty sure they don’t like into something they just can’t get enough of."

So there you have it... Don't miss out on adding cauliflower to your most wanted veggie list.

For this recipe, I suggest that you use a toaster oven to cook your cauliflower. In fact, you can use a toaster oven for all your baking and roasting. You won't heat up your kitchen and you'll save energy. I love my toaster oven and except for Thanksgiving, we use it exclusively for baking/roasting.

Cut up your florets into even-sized pieces for the best uniform roasting.

The key to easily distributing the spices and olive oil is to use a zip-loc bag. Put the cauliflower pieces into the bag and sprinkle on the spices, then close the bag leaving in some air. Shake the bag to distribute the spices. Then drizzle on the olive oil, close and shake again to spread the oil.

I have not included amounts for this recipe although you may want to use a measuring spoon to sprinkle the spices to avoid adding too much from the spice bottle. You be the judge as to how much spice you want to add. Use your favorite curry with the sea salt and smoked paprika. The smoked paprika adds a sweet smokey flavor to this recipe—the perfect enhancement to roasting.

Arrange the cauliflower in a single layer on a baking sheet, cover with foil and cook at 500 degrees for about 12 minutes. Check the doneness. Should be slightly soft, but not cooked all the way. Remove the foil, turn the pieces and roast for about 10-15 minutes more. Watch carefully. Cauliflower should begin to brown and get crisp on the ends.

Curry Roasted Cauliflower

From Summer Tomato

Yield 4-6 servings

Category Side Dish

Cuisine Vegan

Ingredients

1 head of cauliflower

curry powder

smoked paprika

sea salt
olive oil

Directions

1. Cut cauliflower into medium-sized florets making sure pieces are evenly sized for even roasting.

2. Preheat oven to 500 degrees. Use a toaster oven to save energy.

3. Put florets into a gallon-size zip-loc bag. Sprinkle with curry, paprika and sea salt, then close bag and shake to distribute. Open bag and drizzle olive oil over cauliflower, then close and shake again.

4. Arrange cauliflower in a single layer on baking sheet, cover with foil to steam pieces and place in oven.

5. Cook for 10-15 minutes then check. Cauliflower shoud be slightly soft and translucent. Cover and cook 5 minutes longer if needed.

6. Once steamed, use tongs to turn pieces and continue to roast uncovered for 10-15 minutes. Watch carefully maybe turning again until the tips of cauliflower begin to brown and become crisp.

7. Adjust salt if necesary and serve.

Serve your Curry Roasted Cauliflower along side stir-fried zucchini with kale and onions and baked salmon on brown rice. Yum!

What's your favorite way to enjoy cauliflower?