Roasted Curried Cauliflower
By Nora · Nora CooksPublic
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Easily jazz up your roasted cauliflower with a burst of curry! This Roasted Curried Cauliflower is easy to make, packed with flavor, and sure to bring life to grain bowls, salads, and more.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 8
Recipe source
This recipe was taken from Roasted Curried Cauliflower · by Nora. If you enjoy it, please consider supporting the creator at the source.
Ingredients
For 8 people
- 1large head cauliflower, chopped into florets
- 3 tbspolive oil
- 1 tbspcurry powder
- 0.5 tspsalt
- 0.25 tspground black pepper
- 1 tbspfresh squeezed lemon juice
- 2–3 tbspchopped fresh cilantro or parsley
Steps
- 1
Preheat oven to 220°C and line a large rimmed baking sheet with parchment paper.
- 2
In a large bowl, toss the cauliflower florets with the olive oil, curry powder, salt and black pepper.
- 3
Arrange the cauliflower on the prepared pan in a single layer.
- 4
Roast in the oven for 25-30 minutes until browned, but be careful not to burn the florets. You may flip the cauliflower midway through roasting, but it's not necessary.
- 5
Drizzle the roasted cauliflower with the fresh lemon juice and toss to combine. Serve with cilantro or parsley and enjoy!
Per portion
- Calories
- ~45.2 kcal
- Protein
- ~1.9 g
- Fat
- ~5.3 g
- Carbs
- ~5.5 g
- Fiber
- ~2.2 g
- Sodium
- ~168.2 mg
Figures include only weighable linked ingredients. Unweighable: curry powder, ground black pepper. Shown for one portion of a 8-portion recipe.
Approximate — includes amount ranges.
No allergens inferred from linked foods. Link ingredients or add allergens when editing.
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