Last year I posted my recipe for roasted broccoli and cauliflower, and it’s been consistently one of my most popular posts. I guess a lot of you like roasted veggies! Since then, I’ve continued to experiment with different vegetables and seasonings. I keep coming back to cauliflower though because it’s reasonably priced, really good for you, and a fantastic replacement for starchy sides like potatoes or rice. Cauliflower is low in sugar, high in vitamins C and K, and contains cancer-fighting phytonutrients.
One of our recent favourites is roasted curry cauliflower. The coconut oil imparts a slightly sweet, nuttier flavour than olive oil, and pairs nicely with the curry and cumin. This simple side dish is just as easy to make as the original and goes well with any Asian-style protein.
Start by preheating your oven to 400 degrees. Wash and chop a medium head of cauliflower into bite size florets. Add the cauliflower to a large mixing bowl with melted coconut oil, curry powder, cumin, garlic powder, sea salt, and freshly ground black pepper.
If you’re feeding this to your kids, I suggest starting with one teaspoon of curry first and then adjusting the amount you use up according to taste. My 4 year old doesn’t handle spicy as well as her little sister, so I learned to dial it back a little for her. The first time I made this with what seemed like a good amount of curry to me, Tee complained it was yucky and too hot. Once I reduced the curry though, she liked the flavour just fine and enjoyed it with the rest of us.
Toss or mix the cauliflower florets in the bowl until they’re evenly coated with the oil and spices. Spread the florets out in a single layer on a foil-covered cookie sheet and roast for about 30-35 minutes or until the cauliflower is softened and starting to brown at the edges. We enjoy this roasted curry cauliflower with ginger and green onion chicken or paleo simply baked chicken.
- 1 head cauliflower
- 3 tablespoons coconut oil, melted
- 1-3 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 400.
- Wash and chop cauliflower into bite sized florets.
- Add cauliflower, coconut oil, and spices to a large mixing bowl.
- Toss to evenly spread oil and seasonings.
- Place in a single layer on a foil-covered baking sheet and roast for 30-35 minutes or until cauliflower is soft and starting to brown on the edges.
- If you don't have coconut oil, olive oil works too.