Ever have a head of cauliflower staring at you from the fridge and you just don't know what to do with it? Well this simple Curry Roasted Cauliflower is a game changer. It's now on weekly rotation in our house. It's perfect as a side dish or as an after-school snack (especially if Asiyah gets her hands on them)! Love the amazing blend of spices, it's a quick & delicious way to get in some healthy veggies.
I remember learning as a child that many fruits & veggies resembling body parts often had direct health benefits related to that part of the body. While I don't know if that's always the case, the brainy-looking cauliflower is packed with lots of anti-oxidants so it definitely helps promote good brain function (it's also great for heart health & digestion).
- 1 large head of cauliflower, cut into large florettes
- 3-4 tbsp olive oil
- 1 tbsp garlic powder
- 1.5 tbsp curry powder
- 1.5 tbsp smoked paprika
- 1 tsp turmeric
- 1 tsp ground cumin
- 1.2 tsp salt
- 1.5 tbsp chopped fresh coriander
Preheat oven to 375'. Transfer the cut cauliflower to a large mixing bowl. Add olive oil, spices and fresh coriander to the cauliflower and mix well (don't be afraid to hand-mix to make sure the spices get into all the nooks of the cauliflower)
Once the cauliflower is well coated with the spices, lay them flat on a baking sheet. If you like the cauliflower to crisp up, keep a little space in between each piece and be sure not to overcrowd the baking tray. Depending on the amount of cauliflower you have it may take up 2-3 trays.
Place the trays in the oven and bake for 20-22 minutes, flipping once halfway through. Once the cauliflower is cooked through and nice & crispy at the ends, remove from oven and let cool for a few minutes. Enjoy as a side, on top of a salad or as a snack!
Remember, these are just guidelines, if you like more kick, go for it and add more spices, uf you want more of a mellow flavour, you can totally tone it down:)