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Roasted Curried Cauliflower

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Just made this roasted curried cauliflower for lunch, and it was very tasty. Loved how sweet the onions came out after the roasting with the strong caramelized flavor as well, yum. The cauliflower florets were tender with a little bit crisp, perfect texture :)













Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


2.8 l cauliflower florets
from about 4 pounds cauliflower
1 large onions
peeled, quartered
5 ml coriander seeds
5 ml cumin seeds
177 ml olive oil
118 ml red wine vinegar
18 ml curry powder
15 ml paprika
8.8 ml salt
or to taste
59 ml cilantro
freshly chopped


Preheat oven to 450°F.

Arrange cauliflower florets in large roasting pan.

Pull apart onion quarters into separate layers, add to cauliflower.

Stir coriander seeds and cumin seeds in small skillet over medium heat until slightly darkened, about 5 minutes.

Crush coarsely in mortar with pestle or in a coffee grinder.

Transfer seeds in medium bowl.

Whisk in oil, vinegar, curry powder, paprika, and salt.

Pour dressing over vegetables, toss to coat.

Spread vegetables in single layer.

Sprinkle with pepper.

Roast vegetables until tender, stirring occasionally, about 35 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven 10 minutes, if desired.)

Mound vegetables in large bowl.

Sprinkle with fresh cilantro.

Serve warm or at room temperature.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 277g (9.8 oz)
Amount per Serving
Calories 31080% of calories from fat
 % Daily Value *
Total Fat 28g 42%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 752mg 31%
Total Carbohydrate 5g 5%
Dietary Fiber 6g 25%
Sugars g
Protein 9g
Vitamin A 12% Vitamin C 160%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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