Roasted Curried Cauliflower


It’s unusual that something so tasty is also so simple to make. Cauliflower, which may be one of the most underrated vegetables in the world’s garden, is finding popularity now more than ever since the people eating paleo have started making rice and mashed potatoes out of it. In this recipe, however, cauliflower gets to be cauliflower in all it’s mellow goodness.

I am not going to give you measurements for the spices in this recipe because the amounts you will need or desire can vary. Also, you can add other spices to vary the flavor. I love when people get creative with recipes, so don’t hold back.

You can use fresh or frozen cauliflower to make this recipe. Just note that the cauliflower will shrink during the roasting process, so make more than you think you’ll need. Serve it as a side dish or an irresistible pop-in-your-mouth snack.



2 heads of cauliflower trimmed to florets or 2 frozen packages of cauliflower florets

ground tumeric

ground Madras curry powder

ground chile powder (any variety you prefer)

garlic powder

pink Himalayan salt

1 heaping tbsp. coconut oil, melted



1. Preheat oven to 375°. Line a large baking sheet with baking paper.

2. If using fresh cauliflower, cut into florets.

3. Spread the fresh or frozen cauliflower evenly across the baking sheet. Brush melted coconut oil lightly over the top of each floret.

4. Generously sprinkle the florets with tumeric for color. Next, sprinkle them with curry powder for flavor. Then, for enhancement, sprinkle a dusting of chile powder and garlic powder over all of the florets.

5. Roast in the oven for 15-20 minutes, or until a few tips and tops begin to brown.

6. Remove from the oven and let cool for 5 minutes. Sprinkle with salt to taste.

7. Enjoy as a snack or with our Turkey Tikka Masala.

Note: For a twist, forego the garlic powder and add minced garlic instead or add diced jalapenos or both.


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