This Roasted Curry Cauliflower never disappoints! While I often experiment with a variety of spice mixtures, this one has the perfect amount of zest and creates a really flavorful dish.
Cauliflower is a member of the cruciferous family of vegetables and contains a ton of anti-inflammatory nutrients. In particular, cauliflower is an excellent source of Vitamin K. Vitamin K helps prevent the initiation of inflammatory responses and since chronic inflammation can significantly increase our risk of disease, we definitely do not want it to get out of hand!
Another great thing about cauliflower is that you can eat the entire plant! Although this recipe uses only the florets, the stem and leaves are edible too and are especially good for adding to soup and stocks. When removing the core, first remove the outer leaves and then slice the florets at the base where they meet the stalks. You can further cut them, if you desire pieces that are smaller or of uniform size. Then toss with the spice mixture, roast and enjoy!
This recipe was adapted from a fork and a pencil blog.
- 2 tablespoons coconut oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- ⅛ teaspoon paprika
- pinch of sea salt
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons parsley, chopped
- Preheat over to 400 degrees F.
- Cut out the cauliflowers core, snap into florets and place florets in a large bowl.
- In a separate bowl, mix oil, cumin, coriander, turmeric, paprika, salt, lemon juice and lemon zest. Drizzle mixture over cauliflower and toss until well coated.
- Line a rimmed baking sheet with parchment paper. Place florets on baking sheet, giving them some space between each other and bake for 20 minutes. Flip florets and continue to cook until beginning to brown. When cauliflower is cooked, top with parsley.
Vegan, Vegetarian, Gluten-Free, Paleo