If you follow this blog you’ll know I’m a sucker for a simple dish on a Friday. This Curry Roasted Cauliflower is just that. It’s super simple to throw together, yet packs amazing flavor that gets soaked up in the florets after roasting!
This would make the perfect side dish to your protein of choice or by itself (but lets be real-who just eats cauliflower for dinner? oh wait, I did, I may have gotten the comment from my husband ‘are you really eating all that cauliflower for dinner?’ why yes, yes I am, it’s SO good!)
It takes 2 minutes prepare, and clean up is super easy because I line my baking sheets with aluminum foil!
So yummy, definitely make the next time you’re looking for a flavorful side dish!
Ingredients
- 1 head of Cauliflower rinsed and cut into florets
- 2 Tbs Garlic Flavored Grapeseed oil or Olive Oil if using olive oil add 1 tsp of garlic salt
- 1 tsp Curry powder
- 1/4 tsp Chili powder
- 1 tsp salt
Instructions
- Preheat oven to 425. Line a baking sheet with aluminum foil.
- In a bowl whisk together the Grapeseed oil or olive oil and curry powder, chili powder and salt. Then add the cauliflower florets, and coat/toss with the oil and spice mixture, spoon out onto foil lined baking sheet. Bake for 10 minutes, toss/flip the cauliflower, then bake for another 10 minutes and remove from oven. Allow to cool for a few minutes before enjoying!
genkiderek says
Nice job on suggesting a different way to use curry powder from the standard coconut soup type (which is great as well, of course)! I always appreciate innovative ways to use familiar ingredients. Do you think you could switch out to another vegetable of different consistency, e.g. carrots for this same recipe, or do you think the absorptive/spongy property of the cauliflower is important to it taking up the curry/oil sauce? (Tofu is always a good flavor acceptor for something like this as well.)
Thanks for a great site, I:ll be back!
DH
Sweetphi says
Thank you for the very thoughtful comment and question. I would definitely say other vegetables – such a carrots or squash potatoes even – would be great for this flavor combination! Also, tofu baked in this this combination of oil/curry would be absolutely delicious! Thanks again for the question, keep ’em coming 🙂
cheri says
Love this combination Phi, cauliflower is so versatile.
Sweetphi says
Thanks Cheri, I too love how versatile Cauliflower is, I use it ALL the time!
How to Philosophize with Cake says
That looks awesome! I love cauliflower, but I imagine it would be even better with curry. Everything is better with curry. 🙂
Sweetphi says
Everything IS better with curry – I feel like that phrase should end up on a T-shirt lol!
Taylor @ Food Faith Fitness says
YUMO! I just bought ALL THE CAULIFLOWER from the store (I don’t even know why…moment of insanity?) and I LOVE curry. So this? This is me! Pinned!
Sweetphi says
I do that all the time! I’ll come home and be like hmmm…did I really need 3 heads of cauliflower? lol! If you like cauliflower and curry-this recipe is definitely for you! Thanks for pinning & commenting girl!