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    Roasted Curry Cauliflower

    Published: Sep 9, 2015 · Modified: Aug 22, 2021 by Lindsey · This post may contain affiliate links · This blog generates income via ads

    Jump to Recipe·Print Recipe

    Roasted Curry Cauliflower this recipe

    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.

    Roasted Curry Cauliflower

    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!

    Roasted Curry Cauliflower

    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.

    Print
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    Roasted Curry Cauliflower

    Roasted Curry Cauliflower

    ★★★★★

    5 from 6 reviews

    Print Recipe
    Pin Recipe
    • Total Time: 55 minutes
    • Yield: 2 1x

    Ingredients

    Scale

    Spice Mixture

    • 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

    Topping

    • 2 tablespoons parsley (chopped)

    Instructions

    1. Preheat over to 400 degrees F.
    2. Cut out the cauliflowers core, snap into florets and place florets in a large bowl.
    3. 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.
    4. 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.
    • Author: Pralines and Greens
    • Prep Time: 15 minutes
    • Cook Time: 40 minutes

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    Share a photo and tag us — we can't wait to see what you've made!

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    Reader Interactions

    Comments

    1. don

      September 10, 2015 at 4:21 pm

      can't wait to try this one! Thanks again!!

      ★★★★★

      Reply
      • Lindsey

        September 10, 2015 at 7:43 pm

        Cool! Look forward to hearing what you think!

        Reply
    2. Paul | a fork and a pencil

      September 13, 2015 at 5:16 am

      Such a lovely take on my recipe, Lindsey! We can't stop making it or eating it either. I've started making a version with teeny-tiny bits of cauliflower, roasted for only a few minutes, and we scatter them into salads. Cauliflower rocks!

      ★★★★★

      Reply
      • Lindsey

        September 13, 2015 at 7:51 am

        Yes, such an yummy recipe! I just love cauliflower 🙂

        Reply
    3. Mary

      September 21, 2015 at 2:38 pm

      This is really good. I usually just use salt and pepper, but this spice combination is wonderful!

      Reply
      • don

        September 23, 2015 at 9:38 pm

        I love roasting them... what a difference for me, and the color and flavors are delightful!

        ★★★★★

        Reply

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