Curry Roasted Cauliflower

I’d like to introduce Curry Roasted Cauliflower. Curry roasted anything is delicious. It just adds so much flavor! This side is whole 30 compliant, paleo friendly, and delicious! Cauliflower is a great low-carb option. It pairs well with just about everything – curry, cheese, other veggies, meat, and tacos! If you think cauliflower is bland, think again – it’s really all about the seasoning! Cauliflower is versatile, embrace it!

When I first made this recipe, I was expecting to have leftovers, but we ate the entire head of cauliflower! I like to roast vegetables in the oven until they are crispy and cauliflower is the perfect candidate. Make sure when roasting the cauliflower to create a single layer. If pieces are overlapping, or your pan is too small, the cauliflower will get soggy and not at all crispy. Enjoy!

Curry Roasted Cauliflower
  • 1 tbsp extra virgin olive oil (EVOO)
  • 1 head cauliflower, chopped
  • 1 tsp curry powder
  • 1/4 tsp ginger powder
  • salt and pepper, to taste
  • micro broccoli sprouts, to garnish [optional]
  1. Preheat oven to 400 degrees Fahrenheit

  2. In medium bowl, combine EVOO, cauliflower (chopped), curry power, ginger powder, and salt & pepper. Toss until cauliflower is evenly coated

  3. Spread cauliflower evenly onto lined rimmed baking sheet. Cook 30-35 minutes or until cauliflower starts to brown

  4. Remove from oven, transfer to serving dish, garnish, serve & enjoy!

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