4-Ingredient Curry Roasted Cauliflower

Curry Roasted Cauliflower
Diana Rattray
Ratings (6)
  • Total: 35 mins
  • Prep: 10 mins
  • Cook: 25 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
115 Calories
7g Fat
11g Carbs
4g Protein
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Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 115
% Daily Value*
Total Fat 7g 10%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 139mg 6%
Total Carbohydrate 11g 4%
Dietary Fiber 5g 17%
Protein 4g
Calcium 54mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Curry powder and cilantro add wonderful flavor to this easy roasted cauliflower recipe. Make this cauliflower and serve it as a side dish or make it for a healthy snack. It's quick and easy, and everyone will love it!

The fresh cilantro goes well with the curry flavor, but you can omit it or use parsley its place. 

Ingredients

  • 1 medium to large head cauliflower
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons curry powder, your favorite blend
  • 2 teaspoons chopped fresh cilantro
  • Kosher salt and freshly ground black pepper

Steps to Make It

  1. Heat oven to 425 F.

  2. Line a large baking pan with foil; spray lightly with cooking spray. 

  3. Break the cauliflower up into small florets and put them in a large bowl or food storage bag.

  4. Add the olive oil, curry powder, and cilantro to the cauliflower and toss to mix the ingredients thoroughly. Spread the cauliflower florets out on the baking sheet and sprinkle them lightly with salt and freshly ground black pepper.

  5. Roast the cauliflower for about 25 minutes, turning every 10 minutes, or until it is tender and lightly browned.

  6. Serve the cauliflower with baked or roasted chicken, steaks, ham, or baked or fried fish. 

Tips and Variations

  • Add 1 clove of minced garlic to the cauliflower along with the olive oil.

  • Instead of florets, slice the cauliflower into even wedges. You'll get more surface browning with slices.