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!
- 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]
Preheat oven to 400 degrees Fahrenheit
In medium bowl, combine EVOO, cauliflower (chopped), curry power, ginger powder, and salt & pepper. Toss until cauliflower is evenly coated
Spread cauliflower evenly onto lined rimmed baking sheet. Cook 30-35 minutes or until cauliflower starts to brown
Remove from oven, transfer to serving dish, garnish, serve & enjoy!
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